Yep. Real chocolate, as dark as it is, will turn white on the surface in little time, if stored at room temperature. That's because the fat inside rises to the surface. You have to throw it out because it's kind of disgusting. Milk chocolate, for example, very popular in the USA, won't turn white because it has very little chocolate. It's almost all powdered milk and sugar, with a little chocolate mixed in.

The higher the cacao percentage, the better it is likely to be. The only place I've seen it get way, way up there, like almost just cacao and spice, is Sicily. Next, Piemonte. I shouldn't have failed to mention Perugia. Great chocolate is there too, if you look for it. In fact, they have a chocolate festival every October that draws over a million visitors in just a week, who come for the chocolate. Chunks of real chocolate half the size of a car are displayed, and they carve off pieces for you with a hammer and a chisel.

Real chocolate can be found in the USA too, particularly in places like Kansas City, Minneapolis, San Francisco, and in most countries in Europe, as well as Australia, South America, and it is also found in Japan. But it seems easier to get real chocolate in Italy.