Cold temperatures can affect chocolate, sometimes causing a whitish discoloration called “chocolate bloom.” There are two types: “fat bloom” and “sugar bloom.” When chocolate is exposed to temperature fluctuations, the cocoa butter within it can separate and rise to the surface, creating a hazy or whitish layer (fat bloom). On the other hand, sugar crystals can form on the surface due to moisture exposure, leading to a similar whitish appearance (sugar bloom). However, this doesn’t alter the taste, just the texture. To prevent this, store chocolate in a cool, dry place, away from temperature variations. My personal experience with chocolate and its properties has shown me the impact of temperature on its quality.