What should I do if my chocolate develops bloom?

Bloom (grey or whitish streaks or spots) has two forms: fat bloom from improper tempering or temperature fluctuations, and sugar bloom from condensation. Fat-bloomed chocolate is still safe to eat and can be re-melted and re-tempered. To prevent bloom, ensure proper tempering, avoid storing in the refrigerator (condensation when removed), keep stored chocolate at consistent cool room temperature (16-18°C), and avoid temperature swings during cooling.