What indicates that cocoa butter is separating and rising to the surface of chocolate?

The appearance of dullness on the surface of chocolate is a key indicator that cocoa butter is separating and rising to the surface. This phenomenon, known as "blooming," occurs when the fat in the chocolate crystallizes improperly, often due to temperature fluctuations or improper storage conditions. As cocoa butter rises to the surface, it leaves behind a matte finish instead of the desired glossy sheen that chocolate should have.

In contrast, chocolate that shatters easily suggests it may be too brittle or has been overheated, indicating potential issues with tempering rather than separation of cocoa butter. Excessively thick chocolate may indicate it has not been adequately emulsified or has absorbed moisture, rather than any issue with cocoa butter rising. Finally, chocolate that is too hot to touch typically indicates that it hasn’t cooled sufficiently for use or consumption, and does not directly relate to the separation of cocoa butter on the surface.