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Sugar bloom, Alternatively, is induced by excess moisture. When chocolate is stored inside a damp environment, the moisture on the area dissolves a lot of the sugar. As being the dampness evaporates, it leaves driving a rough, speckled crust of recrystallized sugar. The mom-of-two came up with the plan when https://fixpistachiochocolatebar62715.jiliblog.com/91476177/knafeh-chocolate-bar-near-me-an-overview

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