The untempered

by bean.blah.blah

We've talked about the good tempered chocolate on past week. This week it's time to share the in dept explanation of the untempered chocolate by Chef Jon Hogan an experienced British chocolate maker/chocolatier who've been in the industry for a long time to share insights from his direct experience. 

You may of seen or had a bar of chocolate that you left in the fridge or out in the sun and noticed it has changed, either being very crumbly /dusty and or streaky/patchy white in colour. The chocolate is still absolutely fine i.e it hasn't gone off or anything, its just in a different 'state of being'. It will taste fine but as the chocolate is in it's untempered state the cocoa butters are now separated and not coating all of the particles evenly within. Being in it's untemepred state as a consequence the melting points have changed so it will not melt evenly across your tongue therefore our taste receptors will not be able to detect the complexities of the flavor notes within the tasting profiles.

If the chocolate isn't in perfect temper and with the right crystal formed Beta 5, it will make a drastic change in formation and here we are going to explain chocolate in its two different states of being /untempepred, so called "Sugar Bloom" and "Fat Bloom".


Sugar Bloom is the migration of sugar crystals to the surface due to the chocolate being exposed to water/moisture and or cold temperatures. Due to the nature of the chocolate and being sensitive to temperatures and fluctuation if exposed to either of these, the following will take place consequentially and sequentially condensation will appear on the surface of the chocolate which causes the sugar to absorb the moisture and dissolve. When the sugar evaporates the sugar forms large crystals migration to surface leaves a glittering finishes then after a while turns very dull matt and pale at the surface.


Fat Bloom is the most common occurring bloom with a gracious pleasant to the eye displays at the surface. This is the separation of the fat crystal structure within the untempered chocolate. As we know, chocolate is made up of 6 different crystals that all form at different melting and solidifying temperature points. 'Fat Bloom' will occur if the chocolate becomes too hot exceeding the temperature of 28c it results in an irregularity of cocoa butter fat crystals being free and and un-linked from one another in its untempered state. The formation of crystals are ever changing and moving separating from one another resulting in the beautiful pieces of art that said are crafted by nature and the "theobromine god". When the chocolate is untempered but cold enough to set it will set in an un-crystallised state and form cocoa Fat Bloom at the surface. Each and every time will be completely unique!

When is in its tempered state and the beta 5 crystal has formed  they all set in one line with the correct crystal growth being beta 5 crystal and crystallize together setting with a mirror like high shine and good snap.

Resulting with a delicious melt in the mouth experience with many flavor compounds and tasting notes tantalize us.

Every step in the chocolate making process is critical. It is important to keep the working environment at the correct working temperature to avoid the above Bloom defects to keep the product retaining its tempered structure and finish.

Jon Hogan chocolate maker/chocolatier