Absolutely, fixing bloomed chocolate is feasible! Blooming transpires when chocolate endures temperature changes, causing the cocoa butter to rise to the surface, resulting in a dull appearance. To rectify this, gently heat the chocolate using a double boiler or microwave in short intervals, stirring consistently. Aim for a temperature between 86°F and 90°F (30°C to 32°C) for dark chocolate and slightly lower for milk or white chocolate. Stirring helps re-establish the cocoa butter crystals. Afterward, let it cool. The re-tempered chocolate should regain its glossy appearance and texture. I’ve personally used this method to salvage bloomed chocolate, ensuring it’s delectable for consumption or further use.