Sugar bloom, often seen as a whitish, powdery layer on chocolates, happens when moisture causes sugar crystals to form on the surface. It’s safe to eat but might alter the texture and taste slightly. The chocolate might appear less appealing, but it doesn’t mean it’s gone bad. Personally, I find that while sugar bloom changes the texture, the flavor remains intact. However, it’s ideal to store chocolate in a cool, dry place to prevent bloom. When consuming bloomed chocolate, the taste might be slightly grainy, but it’s generally safe for consumption.