THE FACT ABOUT DUBAI CHOCOLATE BAR VIRAL THAT NO ONE IS SUGGESTING

Sugar bloom, on the other hand, is triggered by excess dampness. When chocolate is stored inside of a damp setting, the moisture about the surface dissolves a lot of the sugar. As the moisture evaporates, it leaves at the rear of a rough, speckled crust of recrystallized sugar.I melted my chocolate during the microwave but you can use a double boil