Is It Safe to Eat Ashy Chocolate?
Yes — it’s completely safe.
Sometimes, when chocolate has been sitting around for a while, it starts to look a little strange. You might notice a white or grayish layer on top. Don’t worry — your chocolate isn’t spoiled. What you’re seeing is either sugar bloom or fat bloom, and both are harmless.
Sugar Bloom
Sugar bloom looks like a white, powdery, or grainy coating on the surface of the chocolate.
This happens when there’s too much moisture in the air. The humidity draws the sugar to the surface, and when the moisture evaporates, the sugar crystals stay behind.
Fat Bloom
Fat bloom shows up as grayish or streaky marks on the chocolate’s surface.
It usually happens when chocolate is exposed to changes in temperature — for example, when it melts a little and then hardens again. The fat in the cocoa butter moves to the surface, creating that uneven color.
Does It Mean the Chocolate Has Gone Bad?
Not at all. Both types of bloom only affect the way chocolate looks, not its safety.
You can still eat it — it just may not look or feel as smooth as fresh chocolate.
What Professionals Do
If you ever spot bloomed chocolate at a high-end chocolate shop, it’s okay to mention it. Chocolatiers usually avoid selling it because it doesn’t look as appealing.
If the chocolate contains nuts or fillings, they’ll often discard those pieces.
But if it’s a solid bar of milk or dark chocolate, they’ll typically melt it down and reuse it for dipping fruits or other treats.
During this process, they make sure anything dipped is completely dry — since moisture is the main cause of bloom.
