Chocolate contains cocoa butter, a vegetable fat that is sensitive to heat and humidity. Temperatures above 75°F will cause chocolate to melt. The cocoa butter can rise to the surface and form a discoloration called "cocoa butter bloom." Condensation on milk or semi-sweet chocolate may cause the sugar to dissolve and rise to the surface as "sugar bloom." Chocolate that has "bloomed" is certainly safe to use, but flavor loss and texture changes may be noticed.

Tinea Versicolor, a skin condition, caused by a microscopic fungus from the scalp, falls onto arms, shoulders, and other body parts and leaves bleached-looking areas on the skin, which can spread. It is treatable with topical aids such as leaving the active ingredient in Selsum Blue dandruff shampoo on for 10 minutes along with applying Tea Tree oil twice daily for mild cases. For more resistant conditions, your doctor may prescribe pills for treatment.

The covering layer of our chocolates consists only of cocaco butter (no other vegetable fats) so substantial changes in temperature can cause the fats to rise to the surface.

In reality (and in many countries; legally) not really chocolate at all, as it contains no cocoa solids, which leaves it the smooth ivory or beige colour. White chocolate is primarily cocoa butter, sugar, milk and vanilla. White ‘chocolate’ is the most fragile form of all the chocolates; pay close attention to it while heating or melting it. It must be achieved slowly or it will burn and seize very easily.

Blindness when someone chooses to be blind. Just ignorance because you may be young or you've never done it before or whatever, that's ok. To be blind and choose to be blind, that turns me off.

ANSWER: White spots on the nail is perhaps the most common nail disorder and are called leukonychia, which literally means "whiteness of the nails." There are many types of nail whiteness, some of which indicate serious illness; fortunately, by far the most common cause of white spots on the nail is minor injury to the nail matrix. Caused by trauma or minor injury to the nail matrix, these spots will grow out from the matrix with the nail plate and eventually disappear.

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.

Yes! The white, is actually white chocolate. The white chocolate is embossed on to milk or dark chocolate. It is chocolate embossed on to chocolate, making it a 100% chocolate product.

The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film. Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

Moisturize! Moisturize! Healthy skin tans faster, darker, and retains a tan longer. Drink plenty of water and make sure to keep your skin moisturized with a high quality lotion especially formulated-for-tanning. Your skin is constantly renewing itself. The dryer your skin is, the faster it wants to shed its top layers and bring new skin to the surface. You loose the top layers, you loose your tan.

The text/word is in roman characters. Logo and picture in soft copy (i.e. Bitmap, JPEG, GIF etc) send in thru email to Chocolate Graphics (M) Sdn Bhd must be in high resolution to ensure good quality logo and picture on the chocolate. Logo and picture in hard copy is accepted but logo and picture must be clear and not blurry and the quality of the hard copy is vital to the outcome.

Lightning can appear to be many different colors depending on what the light travels through to get to your eyes. In snowstorms, where is somewhat rare, pink and green are often described as colors of lightning. Haze, dust, moisture, raindrops and any other particles in the atmosphere will affect the color by absorbing or diffracting a portion of the white light of lightning.

Almost all white fabrics are treated by manufacturers with an optical brightener to intensify the white appearance. Some of these brighteners will yellow from age, heat and light (both natural and artificial). To minimize the potential for yellowing, never place white garments in direct sunlight or artificial light while being stored.

It is most likely sediment from your water heater - chemicals added to tap water tend to clump and fall to the bottom of a water heater when it is not being used. It may also be from the dip tube inside the heater. The best solution in this case is to replace your water heater and clean out your pipes. If you live in an area with hard water, it may be caused by calcium deposits as well.

Real chocolate has a large amount of cocoa butter in its formulation that can separate from the other ingredients. The cocoa butter will rise to the surface when subjected to extreme heat. Then when cooled, the surface of the chocolate can appear as looking a cloudy gray or white or have spots on it. This is known as "chocolate bloom". Bloom may cause the chocolate to lose its normal, creamy texture and flavor. The age of a product is not a factor regarding bloom.