How to differentiate between Fat Bloom and Moldy?

Cocoa fat crystals appear white, resembling fibers or strands on the surface of chocolate. The characteristic of cocoa fat is that it melts at temperatures between 30-35°C. Therefore, when chocolate with fat bloom is heated, these white crystals will melt and will no longer be visible as white crystals.

Although it is very rare, mold on the surface of chocolate is typically green or black, with white being a rare color. Unlike fat bloom, heating at temperatures around 30-35°C will not eliminate the mold. However, it's essential to note that chocolate products have a water activity level of 0.3 - 0.4, while mold growth requires a water activity level of 0.8 - 0.9. Under normal conditions, mold does not grow on chocolate. The growth of mold on the surface of chocolate may be caused by water contamination on that particular chocolate surface, and this is usually an isolated case that rarely occurs.