Chocolate bloom

Chocolate bloom is a whitish coating that can appear on the surface of chocolate. This effect is one of the main concerns in the production of chocolate. There are two types of bloom: fat bloom, arising from changes in the fat in the chocolate; and sugar bloom, formed by the action of moisture on the sugar ingredients. The crystals of fat and sugar bloom limit the shelf life of many chocolates. Chocolate that has "bloomed" is still safe to eat, but may have an unappetizing appearance and surface texture. In general, Chocolate bloom can be 'repaired' by melting the chocolate down, stirring it, then pouring it into a mould and allowing it to cool, bringing the sugar or fat back into the solution.