Share 'Can sugar bloom be reversed?'

Yesterday i made a batch of chocolates that had an absolutely smooth texture when i removed it from the melangeur, i then tempered it ( i think i did it correctly because the batch i made before this was fine) and molded it and kept it in the fridge to set ( i'm based in India and dont have air-conditioning , so i have no choice). Today i tasted it and the surface had a gritty texture. I read onl…