bloom
1. Pale gray streaks and blotches that appear on the surface of
CHOCOLATE. Bloom is a result of
COCOA BUTTER forming crystals on the
CHOCOLATE, usually caused by the
CHOCOLATE being stored in too warm an environment. see also
CHOCOLATE. 2. The pale gray film found on the skin of fruits such as grapes and plums. Fruit bloom is simply nature's waterproofing and completely harmless. 3. A natural, invisible, protective coating found on eggshells. This covering is washed off when USDA-graded eggs are sanitized; producers then replace it with a thin film of mineral oil.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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