Chocolate that has been exposed to heat or when it’s not stored properly can have fat bloom. “Fat bloom is a separation of its fat that has crystallized on its surface [and] is caused by ...

known as sugar bloom, is the result of the sugar inside the chocolate evaporating and then resettling on the surface as ...

On a floured surface roll out the dough to about ... trouble removing them from the moulds and you may get a white bloom when the chocolate sets.