Moisture and heat are the greatest enemies of chocolate and can both cause a wax on the chocolate. If the chocolate is white because of the heat, it is because the cacao butter crystals have come to the surface and one has been recrystallized. The taste is not affected by this.

If the haze is the result of moisture, then it is worse. Then the sugar crystals have come to the surface, where they have come to the surface in the humid atmosphere and have been recrystallized to an unrivalled grey layer.

Because it also affects the structure and taste, this chocolate has to go into the dustbin. The ideal temperature is 10-15°C, and the humidity 60-70%.
Chocolate also absorbs odours from the environment, so airtight packaging is the message.