These spots are called “bloom,” and although they do not affect the taste of your chocolates one bit, they are unsightly.

Bloom is a result of melting chocolate at a heat that is too high. When melting chocolate, be patient. It may take a long time, but the best way to melt chocolate is to first grate or finely chop the chocolate, then melt it slowly—stirring almost constantly—in a double boiler over hot—not boiling and not even simmering—water.

Answered by DeborahWagman