White streaks or a powdery surface can appear on chocolate when moisture collects, a phenomenon known as sugar bloom. This usually happens when chocolate comes into contact with condensation during storage or handling.
Instructions
Common Causes:
Mold left in the freezer too long: Prolonged freezing can cause temperature differences that lead to moisture settling on the chocolate surface.
Candy stored in the refrigerator or freezer before serving: When cold chocolate is exposed to warmer air, condensation forms, dissolving sugar on the surface. Once it dries, the sugar recrystallizes as white streaks or spots.
How to Prevent It:
Avoid rapid temperature changes that cause moisture to condense on the chocolate.
Store chocolate in parchment-lined pie boxes or similar containers in a cool, dry place. Wrap the box well with plastic wrap.The parchment prevents sticking and the box protects from dust, light, and minor temperature shifts. Wrap the box well with plastic wrap for added protection against air and moisture.
Always let chocolate come to room temperature before opening or unwrapping if it has been stored in a cool place.
Good to Know:
Sugar bloom affects appearance but not taste. Affected chocolate can be remelted, retempered, and reshaped to restore a smooth, glossy finish.
