Consumers should be aware of the unusual appearance of some candies due to the way they are made or due to temperature variations that can affect the product. “Bloom” on chocolate occurs due to temperature variations and gives the exterior of the chocolate a cloudy white appearance (although it does not affect the flavor). Other candies, such as bubblegum, have a food starch dusting on them. These unusual appearances sometimes occur naturally during the manufacturing and/or storage of candy.
The following list gives possible explanations for some manufacturing quality issues with chocolate and non-chocolate candy items and gum. If you have any further questions, contact the manufacturer of the product. If you have reason to suspect the candy you have has been tampered with, contact your local police or health department.
I tried to provide example photos for all of these issues and will continue to find examples as I can.
Graying Chocolate (resembles light powder) – Fat “bloom” caused by exposure to heat or sugar “bloom” caused by exposure to dampness
White Powder-like Substance – Food starch used as release agent in manufacture or during packaging
Air bubbles and indentations – Result of manufacture, sometimes due to a timing imperfection in wrapping.
Holes (looks as if it was made with the tip of a pin) – Air holes or starch holes that result from chocolate enrobing process.
Holes from sizing units.
Shiny, Crystal-like Substance – Large sugar or crystals resulting from manufacture
Hard unexpanded malted milk ball center
Tree sap, a gum sometimes present with tree nuts
Hard lumps – Result of manufacture, may be peanut bit, stem or fruit bit
White Particles on Candy – Result of manufacture, May be starch that has not dissolved or sugar or salt from peanut butter
Stringy substance on surface – Escaped cream or other center
Other Appearances
White particles on container – Sugar or starch from manufacture
Whitish-yellow powder – On product or in container from crushing of chocolate, on surface below chocolate covering, may be starch covering for filling
Spotted Surface – Black or Brown spots may be sugar burned in manufacture
Looks or Feels Like a Little Pebble – Hard pieces of unexpanded malted milk ball center
Wet look – Moisture from product of polish solution
Wood – Peanut stem approximately 3/4″ long with a rough textured exterior
Taste Variations
Metallic Taste – Candy burned in manufacture
Unexpected Taste – Citric or ascorbic acid that has not dissolved may be unusually bitter or sour, unusually strong flavoring may result from air bubbles with concentrated flavoring
1:09 pm on October 27th, 2008
I have a horror story about chocolate bloom. I ordered a ton of Belgium chocolates to give to my clients this summer. My air conditioning went out (AAAIIIEEE) and in order to save the chocolates I put them in my refrigerator. I didn’t need all that other food anyway! After the AC was fixed, I took them out. I merrily gave them to my clients, thinking they would be thrilled. I heard nothing from anyone. Surprised, I opened one of the remaining boxes (they were all sealed)to see a bunch of gray chocolates. They tasted fine, but they looked awful. I remain mortified. This is my chocolate shame.
3:21 pm on October 27th, 2008
Yeah, chocolate is a dicey thing to handle. You never know – they could have been like that from the word go. At least your clients knew you appreciated them and meant well!
If you get any water or condensation on chocolate you get that grey haze on it. It’s a tossup – let them melt a little or get bloom on them from refrigeration?
10:04 am on September 16th, 2009
[...] Variations in Candy (a guide to normal variations that occur in the manufacturing [...]