Fat Bloom

The result of inadequate tempering or temperature abuse of a properly tempered chocolate. Fat bloom can be seen as a dull white film on the surface of the chocolate, and the interior may have a soft or crumbling texture. This is caused by the cocoa butter separating out from the chocolate. Fat bloom can be avoided by storing chocolate a constant temperature. While visually undesirable, chocolate with fat bloom is perfectly safe to eat, although it may taste drier.