If you ever spot bloomed chocolate at a high-end chocolate shop, it’s okay to mention it. Chocolatiers usually avoid selling it because it doesn’t look as appealing.
If the chocolate contains nuts or fillings, they’ll often discard those pieces.
But if it’s a solid bar of milk or dark chocolate, they’ll typically melt it down and reuse it for dipping fruits or other treats.
During this process, they make sure anything dipped is completely dry — since moisture is the main cause of bloom.
