Chocolate Comes Out Of The Molds Rust Color
by New Candy Maker
My chocolate comes out of the molds rust color. What am I doing wrong?
I'm a new chocolatier and make candy bars with ganache filling.
When I remove the bars from the molds I get a rust and/or white color. I use Peters eastchester dark caps. This product comes tempered when I receive it.
Hi New Candy Maker,
Are you refrigerating or freezing your molded chocolates? That's my first thought when we talk about discoloration of chocolate.
Changes in temperature and/or condensation are one of the most common causes.
Try letting the chocolate set at room temperature. Chocolate candy making doesn't work well if you live in a really hot and humid climate unless you have an air-conditioned room to work in.
Also, if your chocolate is already tempered, you want to be careful not to get it out of temper by melting it over too high of a heat. Keep the temperature as low as possible and just take your time. Going slow will give you much better results as your chocolate will stay "in temper" and should give you a really nice finish.
Hope that helps!