Bloomed chocolate isn’t ruined; you can still use it! The white film on it happens when the cocoa butter separates and rises to the surface. It might not look perfect, but it’s safe to eat. You can still use it for melting and baking. Melt and retemper it for recipes like ganache, brownies, or chocolate-covered fruits. Just avoid using it for coating as the texture might not be as smooth. My experience tells me that using it in recipes where appearance isn’t critical works well. So, don’t throw it away; repurpose it in your baking adventures!