So you’ve stumbled upon a stash of candy you forgot you had. Score! But after you peel back the wrapper on that chocolate bar from Halloween circa who-knows-what-year, you notice a white or gray film around the edges of the treat you were just about to devour. Is it mold? Is it dust? Most importantly, is it edible?
I’ve got good news for you: It’s absolutely still edible, and there’s no need to throw out that perfectly OK chocolate bar. White flecks and spots on your chocolate bar are signs of either a “fat bloom” or a “sugar bloom,” and it’s totally natural.
Fat Bloom and Sugar Bloom Explained
Fat bloom is a waxy white coating that forms due to milk fats or cocoa butter moving through the chocolate and crystallizing on the surface. It usually happens due to temperature changes, so if the chocolate has seen the chilly drafts of winter but also the blast of the heater cranked too high, you’re more likely to see those gray splotches. It more commonly occurs in less expensive chocolates that haven’t been tempered but can also sometimes happen with pricier, specialty varieties.
Sugar bloom occurs most often because moisture in the packaging draws out the sugars within the confection and causes them to crystallize on the surface. Sugar bloom is usually dry and may make your chocolate feel a little gritty or sandy, but just like with fat bloom, it’s still perfectly safe to eat.
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How To Prevent Fat and Sugar Bloom
Your best bet to prevent sugar or fat bloom is to store your chocolate in a cool (but not too cold) environment. Sixty-four degrees is the scientific sweet spot, but the door of your fridge or a cool pantry shelf will work just fine.
The Best Way To Enjoy Bloomed Chocolate
If you’ve got a stockpile of chocolate that has some unsightly bloom on it but you aren’t quite ready to toss it, you can absolutely eat it as is—though the flavor will likely be a little off compared to a fresher chocolate bar. Another option? Repurpose your chocolate by melting it down.
Toasty mugs of homemade hot chocolate are perfect applications for your leftover candy. If you’ve got some higher-quality stuff on hand, like semi-sweet chocolate chips or baking chocolate that happens to have bloomed, you can melt it into ganache, brownie batter, or make your own chocolate bark that’s perfect for snacking or gifting. Or, dip nuts, dried fruit, biscotti—even bacon—into melted chocolate for a cute, homemade snack.
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