Yes, chocolate can indeed go moldy. I’ve encountered this firsthand when I left a bar of chocolate forgotten in a damp place. Moisture in the environment can trigger the growth of mold on chocolate, especially when it’s left exposed for a considerable time. The sugar content in chocolate acts as a preservative, but if moisture seeps in, mold spores can develop, leading to a fuzzy or discolored appearance. To prevent this, store chocolate in a dry, cool place, ideally at temperatures below 70°F (21°C), ensuring it’s tightly sealed to maintain its quality and deliciousness for longer.