White spots on the chocolate indicate that chocolate has experienced sugar bloom or fat bloom.
Fat bloom is a condition where some fat (cocoa butter) is at the surface of the chocolate. During storage, fat bloom can be caused by fluctuating or unstable temperatures during storage. which causes the fat in chocolate to melt. This causes the fat to rise to the surface, leaving white marks and a dull white finish on the chocolate as it solidifies. Fat bloom can also appear in finished products. This can be caused by unstable temperatures, imperfect tempering, imprecise timing, etc.
Meanwhile, sugar bloom is caused by moisture. The presence of water vapor can be caused by storing chocolate in a humid place or when the chocolate experiences temperature shock due to drastic temperature changes. When the water vapor condenses on the chocolate’s surface, sugars in the chocolate are dissolved by the water vapor. When the water evaporates, the sugar will re-crystallize, leaving a white, dusty layer.
Even if your chocolate bloomed, the chocolate is still safe to eat, it just may not look as pleasing to the eye.