Raman spectroscopy of chocolate bloom
  Raman spectroscopy has been widely applied to the chemical analysis of food quality and, in particular, of chocolate. We perform Raman analysis of bloom formation in white and dark chocolates. We show evidence of sugar and fat bloom and investigate spectroscopic signatures of polymorphic changes in different phases. 
Siyu He and Dmitri V. Voronine
cond-mat.soft cond-mat.mtrl-sci