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No. I've known that for probably 30 years. I've been baking for longer than that. The bloom never has any noticeable effect in the taste or the finished product.
It can be kind of helpful sometimes. "Oh look, kids, that chocolate is moldy! Better not eat it!" (and then it's there for me to eat in the middle of the night)
It can be kind of helpful sometimes. "Oh look, kids, that chocolate is moldy! Better not eat it!" (and then it's there for me to eat in the middle of the night)
I always knew that it was harmless, although I didn't know it had a name. My husband tends to overbuy chocolate, and I have a limited sweet tooth, so it tends to last a while, here.
No. I've known that for probably 30 years. I've been baking for longer than that. The bloom never has any noticeable effect in the taste or the finished product.
I pretty much thought everyone knew this. My daughter when young wouldn't eat chocolate that had bloom on it....until one of her grandmothers explained it to her!! She always has had a bit of a sweet tooth for chocolate....so I admit I was letting her think it was sub par for as long as possible.
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