Certainly! Chalky chocolate often happens due to improper storage or exposure to temperature changes. If your chocolate appears chalky, it might have gone through a process called “chocolate bloom.” There are two types: fat bloom (where the cocoa butter separates) and sugar bloom (when moisture causes sugar crystals on the surface). While this doesn’t affect the taste, the texture might change. To restore it, gently reheat the chocolate using a double boiler, ensuring low heat. Stir it slowly until it melts, then let it cool at room temperature. However, this might affect the chocolate’s temper, altering its texture. For best results, use it in baking rather than for eating as is.