Sugar bloom, on the other hand, is induced by surplus humidity. When chocolate is stored in a damp setting, the humidity over the surface dissolves a number of the sugar. As being the humidity evaporates, it leaves at the rear of a tough, speckled crust of recrystallized sugar. Mr Haikkel, https://fixdessertchocolatepricei50480.bloguetechno.com/the-ultimate-guide-to-kanefah-69927128