What is a common cause of fat bloom on a bonbon's surface?

Fat bloom on a bonbon's surface typically occurs when the cocoa butter within the chocolate rises to the surface and solidifies, resulting in a dull or white appearance. A key factor that can contribute to this phenomenon is the temperature of the filling during the dipping process. If the filling is too warm, it causes the chocolate to melt slightly as it is enrobing the bonbon, leading to a disruption in the chocolate's structure. When it cools, the cocoa butter can separate from the chocolate and create a bloom on the surface as it crystallizes out.

Dipping or enrobing chocolate at an inappropriate temperature is crucial because it can affect the overall texture and appearance of the final product. When the filling temperature is higher, it exacerbates the likelihood of fat bloom forming, as the mixing of warm filling and chocolate results in unwanted melting and misbehavior of fats.