Sugar bloom, On the flip side, is induced by surplus humidity. When chocolate is stored inside a moist atmosphere, the dampness to the surface dissolves a lot of the sugar. Since the moisture evaporates, it leaves at the rear of a tough, speckled crust of recrystallized sugar. Mr Haikkel, 22, https://fix-chocolate-bar50975.blogvivi.com/35419354/a-simple-key-for-chocolate-knafeh-bar-unveiled