What is the gray coating on the surface of my baking chocolate?

Help! I went to bake with my chocolate and there is something gray or white on the surface. Is it mold? Is it usable?

No worries: that gray–white cloudy covering on your chocolate is called "bloom", and it is simply the result of being stored for a while at a somewhat warm temperature. What you're seeing is a result of some of the melted fat migrating to the surface. Your chocolate is still perfectly good for eating and cooking.

If you love baking with chocolate, see our collection of Chocolate Recipes.

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