You can take honey that has crystalized and set it in sunlight to "melt" back into the gooey goodness, but you can't do that to chocolate that has that white powdery stuff on it.

Right. Once the undesirable crystals in chocolate have formed it has to be re-tempered to get the desirable ones to dominate. But it hasn't spoiled.

The white stuff is just fat or sugar blooming, so you can totally melt down chocolate and be good to go.

Is this you confidently asserting the opposite of what TFA says and what is known to be true about chocolate? Impressive.

A wise citizen once said:

It is telling how someone can think their idea is so novel, and rather than doing research go ahead and announce it like it is something new.

https://news.ycombinator.com/item?id=44503723

Bloom isn't spoilage.

Is it eatable though ?

ANytime I've had chocolate that has the white stuff I've binned it. Even if it isn't spoiled, doesn't it taste bad ?

White stuff is just either fat or sugar bloom, due to changes of temperature.

Not harmful. It's like the white "powder" on hard cheeses, which is just calcium crystalizing over time. Totally safe.

No. It doesn't taste bad, but the texture might not be as good.

Also, you can melt it and use it to make frosting, ganache or hot fudge sauce.

It's just fat.

I've often wondered about this - is sunlight really all that's needed?

Heat is needed, not sunlight.

You can zap it in the microwave for 10-15 seconds, but I always feel terribly guilty for some inexplicable reason.

If you're looking to have a reason.... That's probably going to over-heat the honey, which comes at a cost to flavor.

But your grocery store honey is already pasteurized. That's more controlled than your microwave, so if you were looking to feel guilty about something, save it for when your neighbor gives you some from her hive next door.