Researchers Figured Out How to Prevent That White Film on Chocolate

It doesn't hinder how it tastes in any way, but that white film that often appears on the surface of chocolate after a while looks really unappealing. Known as fat bloom, it affects even the highest quality of chocolate, and most often chocolate-covered treats. But it's only recently that Fraunhofer's researchers were finally able to figure out why chocolate coatings were more prone to the effect.