Hmmm... as someone who used to run an Erickson Line to make M&Ms for a living, I've delt with alot of chocolate.
It actually looks like the chocolate wasn't tempered correctly. Classic case of chocolate bloom. Specifically, this appears to be fat bloom from tempering the chocolate at to high of a temperature causing the cocoa butter to start separating.
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npub1wl…zn8lu
2026-02-06 16:13:08 UTC
in reply to nevent1q…0man
Author Public Key
npub1wl89d7yazg500lehg08p45dj2jzhhyqg2erj067458e3wd30djns4zn8luSeen on
wss://relay.primal.netPublished at
2026-02-06 16:13:08 UTCEvent JSON
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