Choc Covered Pretzels Turned Funny Lighter Brown
by Janet Paulus
My choc covered pretzels turned funny lighter brown on the the bottom. I did nothing different form the other years I've made them.
The tops of the pretzels are nice and dark and shiny.
I microwaved my chocolate - Wilton Choc. from the craft store where I always buy them - slowly until melted. I dipped the pretzels and put on waxed paper - like always.
After a bit - maybe 30-40 minutes - I lifted them off the paper but still left them there to make sure they would dry.
Later, when I went to put them in a can, the bottoms were a lighter color - looks awful!
What the heck is that? Looks like when you put chocolate in the fridge.
That does sound very strange that only half the chocolate seems to be affected by the discoloration.
What did you have the waxed paper setting on? Just the countertop? Cookie sheet? Marble slab?
Usually the change in color is due to temperature changes or condensation/moisture developing causing the chocolate to bloom - either the sugar or the fat separating and rising to the surface.
If you were very careful not to overheat the chocolate and you didn't put it in the fridge or freezer to help it set, I'm a bit stumped!
I'm wondering if somehow when you released the pretzels from the waxed paper and then left them there to set longer that somehow moisture was formed between the paper and the chocolate. It doesn't sound very plausible, I know, but I can't think of another reason.
Does anyone else have any ideas for Janet and why her choc covered pretzels turned funny lighter brown on the bottoms?