Answer:
It is is almost impossible for chocolate to mold as it doesn't have any moisture, required for mold growth.
There are two types of bloom:
Sugar bloom -- wipe the chocolate with a wet finger, it will dissolve.
Fat bloom -- wipe the chococolate with a dry finger, it will feel waxy or greasy
Either tends to look like a chalky coating, not very thick, definitely not fuzzy (like mold).
