THE DEFINITIVE GUIDE TO DUBAI CHOCOLATE BAR FIX

Sugar bloom, on the other hand, is induced by excess dampness. When chocolate is stored in a moist ecosystem, the dampness to the surface area dissolves some of the sugar. Given that the dampness evaporates, it leaves behind a rough, speckled crust of recrystallized sugar.Mr Haikkel, 22, instructed The Straits Situations which the chocolates must b