PROBLEM TO BE SOLVED: To provide an efficient test method for emerging a fat bloom easily, surely and stably, as a model, for inspecting a suppression method of the fat bloom which emerges when composite oily confectionery obtained by combining oily confectionery and a food material containing liquid oil, is left in constant temperature of about 20°C.SOLUTION: A test method for observing emergence of the fat bloom on a front layer of oily confectionery is configured to: allow oil comprising liquid oil to be in a melted state at 17°C； then impregnate a porous material with the oil； make temperature of the porous material constant temperature in a range of 17-22°C； then, bring the porous material into contact with a molded and solidified oily confectionery piece or a melted oily confectionery dough, and leave the porous material in temperature being equal to or less than temperature at which the oily confectionery dough is solidified, for observing emergence of the fat bloom following to transition of the liquid oil.SELECTED DRAWING: Figure 1
