Sugar Bloom
Imagine a piece of chocolate melting inside your mouth. The very thought of you caressing the chocolate can make you crazy. At the same time some of you might have been bewildered on finding a white coating outside the surface of the chocolate. This coating can be due to two reasons; sugar bloom or fat bloom. Presence of moisture can cause sugar bloom. The sugar components in chocolate will dissolve in the presence of moisture. As soon as the moisture evaporates, the sugar particles precipitate on the surface. This causes discoloring of chocolate. Mostly sugar bloom occurs when chocolate is placed in a humid atmosphere. It can also happen when chocolate is transferred from a cool temperature to warm atmosphere.
