It's good to know that dark chocolate will last at least two years from production, and milk and white chocolate are half as long because they contain milk fats that go rancid faster than cocoa butter...

You bought chocolate, opened it, and saw gray and white spots? If you're wondering if you should throw it away, experts say, "No, that kind of chocolate is safe to eat." All types of chocolate can develop whitish spots. In all likelihood, this chocolate is safe for eating, cooking, and baking, for two reasons. First, chocolate has little moisture in it, so microorganisms have to struggle to settle and grow despite a large amount of sugar. Second, cocoa is loaded with natural antioxidants that prevent fats from oxidizing and going rancid. Stains on chocolate are a natural change caused when poorly tempered chocolate is stored for a long time in warm and humid conditions.

This dustiness, known as 'blooming', comes from the accumulation of fat or sugar on the surface of the chocolate." Sugar bloom occurs when the sugar melts leaving a thin sugar crust.

It's good to know that dark chocolate will last at least two years from production, and milk and white chocolate are half as long because they contain milk fats that go rancid faster than cocoa butter.

Chocolate that has turned grey due to "blooming" can be eaten, but if you notice mold, other anomalies or the chocolate has expired, it is better to throw it away.