Absolutely, the color change in chocolate doesn’t necessarily make it unsafe to eat. Typically, when chocolate changes color, it’s due to a process called blooming. There are two types: sugar bloom and fat bloom. Sugar bloom happens when moisture interacts with the sugar on the chocolate’s surface, creating a white, powdery appearance. Fat bloom occurs when the chocolate gets too warm and then cools, causing the cocoa butter to separate and rise to the surface, resulting in a dull color or white streaks. In most cases, bloomed chocolate might have an altered texture or taste slightly different but is still safe to eat. However, if the chocolate shows signs of mold or an unusual odor, it’s best to avoid consuming it.