Sugar bloom, Then again, is brought on by excess dampness. When chocolate is stored in a damp natural environment, the humidity around the area dissolves some of the sugar. Since the dampness evaporates, it leaves at the rear of a tough, speckled crust of recrystallized sugar. Hey Jo, my pistachio https://how-to-make-dubai-chocola11086.ltfblog.com/33742472/a-simple-key-for-chocolate-knafeh-bar-unveiled