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A chocolate bloom is the formation of crystals on the exterior of chocolate that makes the surface appear gray, swirled, or... wise GEEK clear answers for common questions
Chocolate is best kept in dry places without strong odours and with good ventilation. The temperature should be 18-20 degrees C (65-68 degrees F). Humidity should be below 50% as it causes sugar bloom, which is a grey or white layer of sugar crystals on the surface of chocolate. Sugar bloom generally does not render the chocolate inedible, but the taste definitely suffers.