a

I'm with DBL on this one. (A).

C

Nerd Alert:

D.
None of the above, sorry. I'm a chocoholic and I got news for you: It's the result of improper storage. The white film is either known as "sugar bloom" or "fat bloom"--- usually b/c of storage involving rapid temperature changes and/or surface moisture/ humidity issues. Even high quality chocolate can do this. The reason you rarely see it in store-bought goodies is because they add stabilizing ingredients, but as a local chocolatier shop points out in summertime, it's still yummy and safe, it's just temperamental stuff at times.

Cooking is a nerd's dream. It's chemistry and thermodynamics that taste good:-)

D

i never thought i'd hear you two, toni and dianna, saying to throw out chocolate!!
i agree with leo...

BTW, I have nver seen mold on chocolate----in my presence, chocolate never lasts that long, LOL!

" There Is NO, ( d ) " LOL !!

The Correct Answer Is - (c) That the chocolate is losing its flavor. "

Sorry, the correct answer remains D. The chocolate does not lose its flavor from "bloom". You can tell me a lot, but not on this one. I've eaten chocolate with a bit of bloom, stil tasted fine to me!

I looked it up and Leo is right but............I did purchase a moldy snickers once in an old mom and pop store. Shows you how old that candy bar was ewww.

Oh it was a whole lot of white and a little green.

Yep chocolate doesn't waste away around me either, except cherry covered.

Leo I Looked It Up - Too, Leo You Are Right !!

WHOEVER, Wrote The Question / Answer Is - Wrong !!

LOL, I can be wrong about a lot (every day!) but chocolate is my addiction. Also, I fought for YEARS to figure out how to make good home chocolates and getting the answer to this was kind of a revelation---I live in Virginia, so heat and humidity are constant issues even with central air conditioning at least 4 months a year.... *sigh*

So I just make chocolate in cooler weather, LOL!