As a culinary expert with a deep understanding of the science behind cooking and baking, I can provide you with a detailed explanation for why your melted chocolate might be turning white.

When chocolate is melted and then starts to cool, it can sometimes develop a white appearance. This is often due to the separation of cocoa butter from the rest of the chocolate mixture. Cocoa butter is the fat found in chocolate, and it has a lower melting point than the other components of chocolate. As the chocolate cools, the cocoa butter can solidify more quickly than the other ingredients, causing it to separate and form a white, solid layer on the surface.

Another reason for the white appearance could be sugar crystallization. If the chocolate is not melted and cooled evenly, or if it comes into contact with moisture, the sugar can crystallize and appear as a white, grainy texture.

To prevent this, it's important to melt the chocolate gently and evenly, preferably using a double boiler or a microwave at low power. Stir the chocolate frequently to ensure even heating and to prevent the cocoa butter from separating. Once the chocolate is melted, you can temper it to stabilize the cocoa butter and prevent it from crystallizing. This involves heating the chocolate to a specific temperature range and then cooling it down slowly.

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Sugar bloom is caused by moisture, most often in the form of condensation or humidity. When chocolate comes in contact with moisture, and then subsequently dries out, it causes the sugar in the chocolate to crystalize, leaving discoloration and splotches on the surface. Fortunately, there are ways to avoid this.read more >>