Final answer:
The two chocolate defects are sugar bloom and fat bloom. Sugar bloom is caused by moisture causing the sugar in the chocolate to dissolve and recrystallize, while fat bloom occurs when the fat in the chocolate migrates to the surface and crystallizes, causing discoloration.
Step-by-step explanation:
The two chocolate defects are sugar bloom and fat bloom. Sugar bloom occurs when moisture comes into contact with the surface of chocolate, causing the sugar in the chocolate to dissolve and then recrystallize. This leads to a grainy appearance and texture on the surface of the chocolate. Fat bloom, on the other hand, happens when the fat in the chocolate migrates to the surface and crystallizes. This results in a white or grayish discoloration on the chocolate.