Do you often wonder if it's ok to use chocolate that you've had for a while and has turned white around the edges? The white haze is called bloom. It's caused by cocoa butter rising to the surface, and it happens to chocolate when it is stored in a place that is too warm. The best place to keep it is in a dark cabinet that stays cool, between 60 to 70 degrees. In most kitchens, that means the cabinet that is farthest from the stove.
Bloom doesn't mean you can't use the chocolate. It will disappear when it melts. Taste a little bit just to make sure it hasn't picked up an off flavor.
The catering business has been experiencing a boom for a long time now. Catering services should need to get the idea of modern catering needs and demand of customers. Recently finger food have become an important part of catering business.
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