How do I prevent chocolate bloom on my Dubai bars?

Chocolate bloom (white or gray streaks/spots) is caused by improper tempering or poor storage. Here's how to prevent it:

1. Temper properly: Follow precise temperature curves — heat to 131°F/55°C, cool to 82°F/28°C, reheat to 90°F/32°C for dark chocolate
2. Store correctly: Keep finished bars at 60-65°F (15-18°C) in a dry place
3. Avoid temperature swings: Don't move bars between warm and cold environments
4. Use couverture chocolate: Higher cocoa butter content tempers more reliably than baking chips
5. Cool gradually: Let bars set at room temperature before refrigerating

Fat bloom (cocoa butter migration) and sugar bloom (moisture dissolving surface sugar) are both cosmetic — bloomed chocolate is still safe to eat.