The "whitish" appearance or film that you may see on your products is what we call "bloom." Bloom is a "whitish" or sometimes "grayish" film caused by the cocoa butter or sugar rising to the surface when chocolate is stored at temperatures that fluctuate from hot to cold. This dulls the rich brown chocolate color but does not affect the taste. When the chocolate melts, it regains its attractive color.
Just like us, chocolate is sensitive! When chocolate is exposed to heat, the fat comes out of suspension. At this point, the chocolate’s structure is melted and cannot cool in the same manner, so the fat appears on the surface as “ fat bloom.
This can happen from many scenarios; From something as simple as the bags sitting in your car for 45 minutes while you run errands on a summer day or when they’re stored next to your toaster on your counter top, or on your windowsill where the sun is shining. Storage that is too cold causes "sugar bloom".
When chocolate is exposed to cold (ie. frozen) and then taken back to room temperature, condensation will form on the cold chocolate, just like it does on the outside of a cold glass of lemonade on a hot day! When the moisture evaporates, it leaves behind sugar on the surface called "sugar bloom". This happens because the water from the condensation dissolves sugar on the chocolate’s surface. When the morsels warm up to the room temperature, that water evaporates, leaving behind the sugar crystals it formed.
To keep your morsels safe and free of sugar bloom, we recommend storing in 50-60%RH (average air humidity). If you do want to freeze our morsels, make sure the bag is SEALED (making sure you’ve pushed out as much air as possible). To defrost, place the chocolate in the refrigerator for a day, then you can bring it out to room. The key is to freeze fast then warm up warm up slowly to avoid condensation!