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Fat bloom happens in untempered chocolate due to unstable cocoa butter crystals rising to the surface, creating these patterns. Tempering chocolate is essential to prevent this, as it stabilizes the cocoa butter crystals and is the first step in making chocolates. Mastering this skill will solve many of your chocolate-related issues. Q: Can we still use and eat chocolate that has bloomed? A: Yes, you can! Bloomed chocolate is safe to use. Just melt and temper it again. Q: How can we prevent choc
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