Although bloomed morsels are still great for eating and baking they can be a little more tricky for melting. If fat bloom has occurred, by melting down the morsels, you’re likely to aggravate the fat suspension even more and once hardened, the chocolate will appear more bloomed than before you melted it. If Sugar Bloom has occurred, it’s not likely to melt well. Because water has been present and surface sugar has crystalized, by melting the chocolate, you’re likely to seize it and the chocolate will become chalky and clumpy.