Many times we notice a white, powdery or streaky substance on our chocolate, we always think that what it is? And hence, as a result, we never eat that chocolate. But here are the myths regarding the same you need to know and preventions.

Firstly, this doesn't necessarily mean the chocolate is old, or inedible. This also does not mean that the chocolate is mouldy. It means the chocolate has suffered from something called the "bloom".

There are two kinds of chocolate bloom: fat bloom and sugar bloom.
1. Sugar bloom occurs when moisture comes in contact with the chocolate. The chocolate that you eat typically contains sugar.
2. Fat bloom is more complicated and may be caused by a combination of factors. These include improper storage conditions, changes in temperature, or poor tempering.

In fact, this strange phenomenon, known as "fat bloom", is all down to how we store our favourite chocolatey treats.

What can you do to prevent it?
-To properly store your chocolate, an ideal situation is to keep it in an airtight container in a cool, dry place, such as a cellar or pantry.
-You can carefully wrap and seal your chocolates in a couple of layers of plastic wrap or ziplock bags to keep moisture and odours out.
-Lastly, you can also seal the bags in an airtight container, and then place it in the warmest spot in your refrigerator, often the top and middle shelves, toward the front.

So next time don't think of throwing your afternoon treat away apart prevent them from these blooms to indulge in the tempting taste.