When does fat bloom occur?

Fat bloom occurs when fat crystals in chocolate or confections migrate to the surface and create a dull, whiteish appearance. This typically happens when chocolate is stored at fluctuating temperatures, causing the fat to melt and re-crystallize. It is more common in chocolates that contain higher levels of cocoa butter or other fats. While fat bloom affects the appearance and texture, it does not impact the safety or taste of the product.