In hot climates, chocolates tend to spoil fast and should be transported in refrigerated trucks. Usually, however, they are transported in ordinary vans. When chocolate that has melted during transportation is refrigerated, a white powdery layer called Fat Bloom forms on its surface due to migration of fat from the interior of the bar to the surface where it re-crystallises. As a result, the chocolate gets a whitish coat and does not taste as it should.
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