Sugar bloom, Conversely, is brought on by excessive dampness. When chocolate is stored in the moist setting, the dampness within the surface dissolves some of the sugar. Because the humidity evaporates, it leaves at the rear of a tough, speckled crust of recrystallized sugar. Information 'Pawn Stars' boss Rick Harrison https://ricardofrclt.fare-blog.com/34989237/helping-the-others-realize-the-advantages-of-knafeh-chocolate-bar-near-me