Sometimes when chocolate turns white, it’s due to a process called “chocolate bloom.” There are two types: fat bloom and sugar bloom. Fat bloom occurs when the chocolate gets too warm and then cools, causing the cocoa butter to rise to the surface. Sugar bloom happens when moisture comes into contact with the chocolate, dissolving the sugar on the surface. To fix it, gently warm the chocolate to about 86°F (30°C) for dark chocolate or 82°F (28°C) for milk or white chocolate. Be cautious not to overheat. Melt it slowly and stir well. Once remelted, let it cool at room temperature to set. This often restores its original appearance and texture.