Looking similar to fat bloom, chocolate can develop sugar bloom when exposed to moisture, at humidity above 68% RH. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature, like for example in the fridge, and is then moved too quickly into much warmer surroundings, like room temperature. This creates condensation, where moisture collects on the surface of the chocolate and dissolves some of the sugar. The water vapor evaporates, the sugar crystals remain on the surface, thus giving the premium chocolate a dull, tannish-white color and a gritty taste profile. While visually undesirable, products with slight bloom are safe to eat. See 'How do I best store chocolate' to ensure the chocolate remains in the best condition.