Sugar bloom, on the other hand, is triggered by excessive humidity. When chocolate is stored in a very moist setting, the moisture around the surface dissolves some of the sugar. Given that the humidity evaporates, it leaves guiding a rough, speckled crust of recrystallized sugar. Learn more about our plan https://how-to-make-dubai-chocola33197.articlesblogger.com/57303758/a-simple-key-for-chocolate-knafeh-bar-unveiled