Sugar bloom, Alternatively, is induced by excess dampness. When chocolate is stored in a very moist atmosphere, the dampness to the area dissolves a few of the sugar. Since the dampness evaporates, it leaves guiding a tough, speckled crust of recrystallized sugar. I melted my chocolate in the microwave but https://zanderdxndu.techionblog.com/34845726/the-fact-about-dubai-chocolate-bar-ingredients-that-no-one-is-suggesting