Have you ever received chocolate in the mail, or from the store, and see a lot of white, or discoleration, on it? You may have been concerned that the chocolate went bad or something. But, this is nothing to be concerned about.

What you're seeing is called "chocolate bloom," and there are two types. Fat bloom appears as grayish-white patches that feel smooth, while sugar bloom looks dusty and rough.

Fat bloom is more common and happens when temperature changes cause the cocoa butter to migrate to the surface and form crystals. The chocolate's cocoa butter has shifted away from its ideal crystal structure (Form V), which gives chocolate its perfect snap and shine.

Good news: bloomed chocolate is completely safe to eat.

How to Fix It:

Simple: Scrape or wipe off the surface bloom or