Fat bloom in chocolate and compound coatings

The Olmec civilization (1500 BC) was the first to transform the cocoa bean into a form of chocolate. For a long time, the cocoa bean has been used as a foodstuff as well as currency. It also has had both religious and divine aspects. In the eighteen-century, the Europeans found it had some aphrodisiac properties [1]. Although chocolate is no longer reserved for the elite, from a scientific point of view, chocolate still retains some mysteries. For example, bloom in chocolate, perhaps a less poetic notion but just as much exciting, is still somewhat a mystery.