Chocolate bloom, the whitish coating that sometimes forms on chocolate, is not harmful and results from changes in fat or sugar crystals. Learn about why this happens and how it affects chocolate's taste and texture. Your hosts, Victor Varnado, KSN, and Rachel Teichman, LMSW, will guide you through the sweet science.Full Wikipedia here: https://en.wikipedia.org/wiki/Chocolate_bloomSubscribe to our new newsletter, WikiWeekly at https://newsletter.wikilisten.com/ for a fun fact every week to feel smart and impress your friends, and MORE! https://www.patreon.com/wikilistenpodcastFind us on social media!https://www.facebook.com/WikiListenInstagram @WikiListenTwitter @Wiki_ListenYoutubeGet bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

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