If you have ever unwrapped a chocolate bar or opened a bag of chocolate chips and seen a light or white discoloration on it , that is what is called "Bloom." There are two types of bloom - Fat and Sugar. Neither of these are serious but they can affect how the chocolate may react in a recipe. Bloom is a result of improper storage. If the temperature is too hot, the fat will separate and bloom to the surface. If the humid is too high, the sugar will bloom. Technically the taste is about the same, but since a change has taken place at the molecular level, you may want to eat the chocolate rather than cook with it. Chances are it may work just fine. However, it might affect texture or how the chocolate melts during baking. If you are making ganache, the final product may not have the sheen that is typical.
So what is the worst case? Eat some chocolate and buy some fresh for your recipe. As Ina Garten would say. "How bad could that be?"
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