Sugar bloom, However, is triggered by extra humidity. When chocolate is stored in a moist environment, the moisture over the surface dissolves several of the sugar. As being the moisture evaporates, it leaves behind a tough, speckled crust of recrystallized sugar. “We feel that the kunafe chocolate bars will become https://dubai-chocolate05976.losblogos.com/33904521/an-unbiased-view-of-viral-pistachio-chocolate-bar