Sugar bloom, Conversely, is triggered by extra humidity. When chocolate is stored in a damp ecosystem, the moisture within the floor dissolves some of the sugar. Since the moisture evaporates, it leaves powering a tough, speckled crust of recrystallized sugar. Hey Jo, my pistachio paste is pistachio nuts floor right https://fixchocolatebars95947.isblog.net/the-greatest-guide-to-pistachio-chocolate-52037939