You open a chocolate bar expecting to see a smooth, glossy surface, but instead you notice a strange white, dusty coating covering parts of it. It may look like the chocolate has developed mold or somehow gone bad, especially when the surface appears gray, chalky, or powdery.
But before you throw it away, take a closer look.
In many cases, that white coating is something called chocolate bloom, a common change that can happen during storage. Chocolate bloom can make chocolate look old or unappetizing, but it does not automatically mean the chocolate is unsafe to eat.
There are two common types of chocolate bloom: fat bloom and sugar bloom.
Fat bloom happens when the cocoa butter inside chocolate moves toward the surface. This can occur when chocolate is exposed to heat or repeated changes in temperature. When the chocolate cools again, the cocoa butter can form crystals on the surface, creating a pale or grayish appearance.
You may notice white streaks, cloudy patches, or a dull coating. The chocolate may also lose some of its original glossy appearance and develop a slightly different texture.
Sugar bloom happens when chocolate comes into contact with moisture. Water can dissolve some of the sugar near the surface. When that moisture eventually evaporates, the sugar recrystallizes and leaves behind a dry, rough, or powdery coating.
This can make a chocolate bar look as though someone sprinkled powdered sugar over it.
Neither type of bloom necessarily means that the chocolate has spoiled.
One of the easiest ways to distinguish bloom from a more serious problem is to examine the chocolate carefully.
Chocolate bloom usually appears as a relatively even white or gray film, streaks, spots, or powdery surface. The chocolate underneath may still look completely normal.
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