You may think that it’s an old chocolate but it’s not the case. The texture is because of "BLOOMING". Blooming flowers are pretty but the not the chocolates ;)

What is BLOOMING?
Chocolate bloom is a whitish coating that will appear on the surface of chocolate.

There are two kinds of bloom: fat bloom and sugar bloom.
Both damages the appearance of chocolate and may have an unappetizing appearance and surface texture. Both fat and sugar bloom can happen if stored not properly

Fat Bloom:
Fat bloom occurs when the chocolate gets too warm and the cocoa butter separates from the crystallized chocolate mixture and then re-solidifies and
comes to the surface. This usually happens when the chocolate is kept at a higher temperature.

Sugar bloom
Sugar bloom is the result of chocolate stored in a damp area like the refrigerator. Sugar bloom is caused by moisture. Condensation on to the surface of the chocolate or moisture in the chocolate coating causes the sugar to absorb the moisture and dissolve. When the moisture evaporates, the sugar forms larger crystals, leaving a dusty layer.

Can we fix the bloomed chocolate?
There is no way to fix chocolate that has bloomed, but that doesn’t mean to throw it out. You can still eat the same chocolate without change in the taste.
Only way to fix the bloom is, by melting, retempering, remoulding, bringing the sugar or fat back into the solution.

How can we avoid the bloom?
- Store chocolate away from direct sunlight and hot lights
- Always store in airtight container
- Ideal temperature to store the chocolate is between 15-20 degrees

Our chocolate is a natural product, containing no preservatives or any other hidden substances . It will melt quickly at body temperature - Store it properly in the airtight container

Always store the chocolates in an airtight container, even when refrigerating.