Chocolate turns white due to a phenomenon called "blooming," which comes in two main types: fat bloom and sugar bloom. Fat bloom occurs when the cocoa butter in chocolate separates and rises to the surface, often because of temperature fluctuations that cause the fat to melt and recrystallize on the surface as a white or grayish coating. Sugar bloom happens when moisture causes sugar in the chocolate to dissolve and then recrystallize on the surface as white, rough crystals. Despite the white appearance and possible changes in texture or taste, bloomed chocolate is still safe to eat.

Causes of Chocolate Bloom

• Fat Bloom: Caused by cocoa butter separating and moving to the surface due to temperature changes or improper tempering of the chocolate. The white coating is smooth and results from fat recrystallization.
• Sugar Bloom: Caused by sugar dissolving from moisture exposure and crystallizing on the surface, resulting in a rough, powdery white coating.

Safety and Quality

• Chocolate with bloom is safe to consume.
• The texture might be altered, and taste may be slightly affected.
• Proper storage in a cool, dry place with stable temperature can prevent blooming.

Preventative Measures

• Avoid temperature fluctuations.
• Store chocolate away from moisture.
• Proper tempering during chocolate making helps maintain fat in the right crystalline form.

This white coating is purely cosmetic and does not indicate spoilage or mold, though it can affect the sensory qualities of the chocolate.