As a food safety expert, I can tell you that it is possible for chocolate to develop mold. Mold spores are present in the air and can settle on food products, including chocolate, under the right conditions. High humidity and warm temperatures are particularly conducive to mold growth. If chocolate is stored improperly or for too long, it can become a suitable environment for mold to grow.

Chocolate is less likely to mold compared to other foods because it has a low water content, which is not an ideal environment for most molds. However, if the chocolate has a high percentage of additives or if it's been exposed to moisture, it can still develop mold.

To prevent mold, it's important to store chocolate in a cool, dry place, away from direct sunlight, and to consume it within a reasonable time frame. If you find mold on chocolate, it's best to discard it, as consuming moldy food can pose health risks.

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It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth. There are two types of bloom: Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve. Either tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).read more >>