Chocolate bloom

Chocolate bloom refers to the whitish film that appears on the surface of poorly stored chocolate. Fat bloom results from cocoa butter migrating to the surface, often after faulty tempering or temperature swings. Sugar bloom comes from moisture that dissolves and then recrystallises the sugar. Harmless to eat, bloom nonetheless spoils the gloss and texture expected of a well-tempered chocolate, and is a common defect that professional storage conditions are designed to prevent.