Sugar bloom, Alternatively, is activated by extra dampness. When chocolate is stored inside of a damp natural environment, the moisture around the surface area dissolves several of the sugar. Since the moisture evaporates, it leaves at the rear of a tough, speckled crust of recrystallized sugar. “We think that the https://dubai-chocolate41482.ttblogs.com/14450942/a-review-of-kunafa-pistachio-chocolate-bar