On Food and Cooking

Total   carbohydratesProtein

Unsweetened 3013

Bittersweet/semisweet45–654–6

Sweet   (dark) 722

Milk 608

Unsweetened cocoa   powder 4015

Storing Chocolate; Fat Bloom The best
storage temperature for chocolate is a
constant 60–65ºF/15–18ºC, without
fluctuations that would encourage the melting
and recrystallization of the cocoa butter fats.
Sometimes stored chocolate will develop a
white, powdery-looking coating on its surface.
This “fat bloom” is cocoa butter that has
melted out of unstable crystals, migrated to
the surface, and formed new crystals there.
Fat bloom is normally prevented by proper
tempering of the chocolate in the first place.
Its development can be slowed down by the
addition to the melted chocolate of some
clarified butter, which makes the mix of fats