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A chocolate bloom is the formation of crystals on the exterior of chocolate that makes the surface appear gray, swirled, or... wise GEEK clear answers for common questions
Either the chocolate that wasn't properly tempered to begin with, or it got too hot in storage (or during handling), then melted and recrystallized in an un-tempered form. You can fix fat bloom by re-tempering your chocolate. Here's how. Moisture/Sugar Bloom: Moisture bloom, on the other hand, is irreversible.f you want to avoid blooming in the first place, here are some tips: 1  Store chocolate between 55Â° and 65Â°F in a low moisture environment. 2  Don't store chocolate in the refrigerator unless it's wrapped tightly in several layers of plastic wrap.