Sugar bloom, on the other hand, is induced by extra humidity. When chocolate is stored in a moist surroundings, the dampness to the surface dissolves some of the sugar. Given that the dampness evaporates, it leaves guiding a tough, speckled crust of recrystallized sugar. NEWS 'Pawn Stars' boss Rick Harrison https://fixpistachiochocolatebar32097.win-blog.com/15465721/examine-this-report-on-chocolate-dubai-bar