Share 'Is this sugar bloom and how to prevent it?'

I own a new start up chocolate and confection company.  One of our products is chocolate bark, which we do in layers of various chocolates and with various ingredients.  I am attaching a picture of one of the chocolate barks we recently made - every so often we encounter this problem, which I believe is sugar bloom as opposed to fat bloom.   We temper the chocolate by hand using a microwave and…