Sugar bloom, Alternatively, is triggered by extra dampness. When chocolate is stored inside a moist environment, the humidity to the surface area dissolves some of the sugar. Given that the moisture evaporates, it leaves driving a rough, speckled crust of recrystallized sugar. Mr Haikkel, 22, told The Straits Times the https://how-to-make-the-dubai-cho44208.blogaritma.com/33127025/a-simple-key-for-dubai-chocolate-bar-unveiled