Sugar bloom, on the other hand, is induced by surplus moisture. When chocolate is stored in a very damp setting, the humidity around the surface area dissolves many of the sugar. As the moisture evaporates, it leaves driving a tough, speckled crust of recrystallized sugar. Mr Haikkel, 22, told The https://fixdessertchocolate61579.bloggazza.com/33783761/5-simple-techniques-for-famous-dubai-chocolate-bar