White spots on chocolate means and are a result of fat bloom or sugar bloom.
The white spots on chocolate are natural and normal and it does not mean the chocolate is bad.
Eating the chocolate with the white spots is okay and not harmful.
Fat bloom is the waxy white coating that forms due to liquid fat like milk fats or cocoa butter moving through the chocolates and crystalizing on the surface.
Chocolate's expiration date is really just an indicator of when its quality will start to decline.
If it looks, smells and tastes normal, you're in the clear.
Cracks or dots on the chocolate may signal it's a bit stale and has seen better days.
The good news is that whatever type of bloom is affecting your chocolate, it's still completely safe to eat.
Ultimately, chocolate bloom doesn't affect the taste or shelf life of your chocolate, you just have to accept a slightly different appearance which can still be frustrating if you're giving it as a gift!
Best before dates for dark chocolate products tend to be over 2 years, and you can normally eat the chocolate for up to 3 years past this if stored properly.
Most resources state that milk chocolate can last approximately 1 year, but take this with a pinch of salt.
Chocolate bloom can be repaired by melting the chocolate down, stirring it, then pouring it into a mold and allowing it to cool, bringing the sugar or fat back into the solution.