Is my chocolate ruined? Here’s what you need to know to avoid chocolate bloom: One type of bloom occurs when cocoa butter crystals melt and migrate to the surface (from being stored in too hot of an area). Another type happens in humid conditions when water condenses on bittersweet and milk chocolate, dissolving some of the sugar before evaporating and leaving behind a fine layer of sugar crystals.
Click here to learn more about chocolate storing, tempering, melting, and more: https://www.cooksillustrated.com/articles/1344-how-to-work-with-chocolate-storing-tempering-melting-more
