As a food safety expert with over a decade of experience in the industry, I can provide you with an informed answer to your question.
Chocolate, like many other food products, can undergo a process called "blooming" which is a change in the appearance of the chocolate due to changes in temperature or storage conditions. There are two types of blooming:
fat bloom and
sugar bloom.
Fat bloom occurs when the cocoa butter in the chocolate rises to the surface, causing a white or blotchy appearance. This is often a result of temperature fluctuations.
Sugar bloom happens when sugar crystals form on the surface of the chocolate, also due to temperature changes, and it looks like a fine, white dust.
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