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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
Fat BloomIf chocolate is held for six months or more at a temperature in the high 70s Fahrenheit, mid 20s Celsius, tiny amounts of some fats in the cocoa butter melt and float to the surface of the chocolate forming a gray film, fat bloom..