Why Your Chocolate Turns White — and Why It’s Still Safe to Eat

Ever noticed your chocolate turning white or gray after sitting for a while? Don’t panic — it’s not mold or spoilage. What you’re seeing is a harmless reaction called “bloom.” There are two types: sugar bloom and fat bloom.

Sugar Bloom:
This appears as a white, powdery coating on the surface. It happens when moisture in the air draws sugar out of the chocolate. Once the moisture evaporates, sugar crystals remain — leaving a dusty look but no harm done.

Fat Bloom:
If your chocolate looks streaky or grayish, that’s fat bloom. It’s caused by temperature changes that make the cocoa butter melt and then solidify unevenly, bringing the fat to the surface.

Can You Still Eat It?
Absolutely. Both types of bloom only affect texture and appearance, not taste or safety. High-end chocolatiers often reuse bloomed chocolate by melting it for coatings or fillings, ensuring it’s completely dry to prevent future bloom.

So next time your chocolate looks faded, rest assured — it’s still perfectly good to enjoy.