Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy

The surface microstructure and polymorphic behavior of milk chocolate subjected to multiple thermal cycles between 20 and 32, 33, or 34°C were examined using atomic force microscopy (AFM) and powder X‐ray diffraction (XRD). The surface of unbloomed milk chocolate was smooth (surface roughness of 278 nm) and consisted of small, evenly distributed crystals. XRD results indicated the presence of mostly form V crystals and little or no form VI crystals. Cycling between 20 and 32°C resulted in little bloom formation and change in polymorphic behavior. Gradual bloom formation occurred as a result of cycling between 20 and 33°C, and was accompanied by the nascence of form VI crystals. Surface roughness increased gradually from 417 nm after one cycle to 476 and 521 nm after two and three cycles, respectively. Extensive bloom arose from cycling between 20 and 34°C. Surface roughness increased from 373 nm after one cycle to 603 and 736 nm after two and three cycles, respectively. This heavily bloomed chocolate consisted of jutting crystals and large raised, yet smooth areas that were haphazardly located within the chocolate matrix. In summary, a new perspective on the development of surface bloom due to thermal cycling is provided.