The Chocolate Storage Rule You're Breaking That Turns It Chalky And Grey
That pale film is not mould, but it is a warning.
You unwrap a bar of chocolate and it is covered in a dusty grey film. Instinct says throw it out, but hold on: that film is telling you something about how you have been storing it all along.
The grey haze is called bloom. When chocolate gets warm then cools, or lives somewhere damp, the fat or sugar rises to the surface and recrystallises. It is safe to eat, just a little less silky.
The fridge is a common culprit because of condensation and stray odours. Chocolate is a sponge for smells and hates temperature swings, so it comes out dull and sometimes faintly oniony.
Store chocolate somewhere cool, dark and dry, tightly wrapped, away from strong smelling foods. Keep it steady and it stays glossy and snappy. Bloomed chocolate still melts fine for baking, so never bin it.
