No, I’m not going to talk about some type of magical chocolate bloom that grows in a mystique garden filled with wild berries. Chocolate bloom is actually the term for describing that white layer you sometimes find in your chocolate. There are two types of bloom: fat bloom and sugar bloom.
Fat bloom occurs when the fat of the chocolate is separated and then “sets” as a new layer on the chocolate. This happens when the chocolate is left in hot places and melts and then is refrigerated or placed in a cool place to set again.
Sugar bloom occurs when the chocolate’s sugar crystallizes. This happens when there is a moisture excess. This type of bloom isn’t pretty common.
You can eat chocolate with chocolate bloom; it will not taste or feel that same, but it’s perfectly fine to eat and cook with, too. I for one did not know that such an unappealing condition can have an appealing name for it.