Chocolate Bloom

Chocolate Bloom is one of the main concerns in the production of chocolate. describing a moldy-looking white coating. There are two types of bloom: fat bloom, arising from changes in the fat in the chocolate, a condition in which cocoa butter to the surface, turning products gray or white as it re-crystallizes, and sugar bloom, formed by the action of moisture on the sugar ingredients. The unsightly crystals of fat and sugar bloom limit the shelf life of many chocolates.