Hello, I'm an expert in food safety and quality control. When it comes to chocolate, it's important to understand that like any food product, it can indeed develop mold under certain conditions.

Chocolate is less prone to mold growth than many other foods because it has a low moisture content and a high sugar content, both of which are not conducive to the growth of most molds. However, if the chocolate is exposed to high humidity or if it's not stored properly, it can still develop mold. Mold spores are everywhere in the environment, and they can settle on the surface of the chocolate, especially if it's not sealed properly.

The best way to prevent mold in chocolate is to store it in a cool, dry place, and to ensure that it's properly sealed to prevent exposure to moisture. If you find mold on your chocolate, it's generally best to discard it, as the mold could produce mycotoxins that are harmful if ingested.

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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 >>