Chocolate Turned White When Set

by Kristie
(Salt Lake city, Utah)

White Discolored Chocolate

White Discolored Chocolate

"Our chocolate turned white when set!"

I am attempting to dip chocolates on my own for the first time. (I have watched and helped with friends a few times and decided I could do this.)

My daughter and I got the fondant done. All was well until we dipped the chocolates and the chocolate dried white and filmy.

I used Guittard milk chocolate a'peels that I believe are already tempered.

I did read about humidity being a factor, we live in Utah which is normally quite dry. It did snow most of the day today, but it was clear and very cold tonight when we dipped.

I melted the chocolate in a double boiler, no water got in, but I possibly got the chocolate too hot.

Any suggestions to keeping the chocolate shiny and beautiful would be greatly appreciated.

Thank you,

Hi Kristie,

Sorry you're having troubles on your first "solo run" with chocolate candy making. Don't panic. You can sort this out. The problem you are having is called "bloom."

First of all, you may be right about getting the chocolate too hot. Be careful about that. Don't heat the chocolate until it is completely melted. Remove it from the heat when it is 2/3 melted.

The residual heat will finish melting the chocolate as you stir it. It takes
a little longer and a bit of elbow grease, but you won't risk overheating it.

Did you put the chocolates in the freezer or refrigerator to set? That may be the problem. Moisture causes the sugar to rise to the surface and discolor the chocolate.

If you must chill the chocolates, cover them with a towel when returning them to room temperature to help reduce the chances of condensation building up on them and getting sugar bloom.

The other kind of 'bloom' is fat bloom. That usually occurs when your chocolate melts and resets. The fats separate and cause discoloration.

The good thing about bloom is that it doesn't change the taste, just the appearance. But I know you want your chocolates to look as beautiful as they taste.

Another way to help get the chocolate to set nice and shiny is to add a bit of paraffin wax (used in making jam, etc.) to the chocolate as it is melting. It helps the chocolate set easier and with a nicer looking finish.

You may not have any paraffin on hand. If not, try adding a teaspoon or so of Crisco shortening to the melting chocolate. It does a pretty good job, too.

Now, if you get this worked out, I want another picture of your successes! :-)


Comments for Chocolate Turned White When Set

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Jan 23, 2022
No title NEW

I used cocoa powder candy was dark and shiny net day it has a lighter color why

Jan 02, 2022
Candy NEW

Ive made cherry cocolates for years and usually used almond bark. However several recipes called gor chocolate chips with a tsp of crisco. So i tried it. They all turned white. Tasted good but were not pretty.

Dec 09, 2021
streaked chocolate NEW
by: Mary B

I used Merckens Lite and Dark chocolate for years and all my dipped and molded chocolates turned out shiny and beautiful. That is - until this year! I use clear plastic molds, and they came out fine. But when my dipped marshmallows dried streaky, I thought it might be from the sugar that coats the marshmallows. But when my dipped pretzels came out grayish, I considered that I might need a new Chocomaker.

Thank you to the two kindred spirits who shared their stories about Merckens (and other) melts. It saved me the cost of a new appliance!

Dec 04, 2021
Fix for chocolate turning white NEW
by: Deanna

My chocolate balls turned a hazy white after freezing to set them. I didn’t want to throw them out. I layered the balls on a cookie sheet and used a heat gun to warm up the balls. The chocolate turned to the original shiny chocolate coating.

Dec 19, 2017
Merckens 'bloom' issues NEW
by: Karen

I have noticed a huge difference in the quality of my finished product in the past few years. When I first started making chocolates, they looked as good as store-bought. Shiny and smooth.
But lately they are constantly getting bloom. I have an electric melting pot. I even went out and bought a new pot, thinking that the old one might be malfunctioning and getting too hot. But, my issues persist.
I make my own chocolates. Turtles, nougatines, almond joys, as well as several types that use molds. The ones using molds seem to work fine, but anything I dip is at risk of bloom. And it's totally unpredictable. One day the candies will be fine, the next, almost white or swirled with bloom. I should mention that, even on the days I have no bloom, my candies have not been shiny in at least a year or so. But, a dull finish is still better than white spots.
My house is generally about 68F and humidity is less than 50%, so I don't think the problem is the environment.
Has Merckens changed the product?
This past few weeks, getting my xmas orders out has made me reconsider making anything chocolate next year. I threw away about 30% of everything I dipped. :-(

Nov 05, 2017
help!!!!! NEW
by: trish

I'm so discouraged and need some help. i have been doing chocolate for many years and never had this problem. i am ready to give up . i use merkens and clausens wafers. melt it down put it in refrigerator take and and they already have discoloration and streaks going through them as i take them out of refrigerator . I've tried double boiler. microwave, and wilton electric candy melter. the molds are to thick to leave out to harden and need to be refrigerated . please help . what am i doing wrong , i have been having trouble for months after doing this for many years ,

Nov 17, 2014
White chocolate after dipping NEW
by: Pat

I love to make candies at Christmas. My chocolate always turns white after hardening. I have tried everything to prevent it with no luck. Tried not over heating, adding cooking veggie oil. I live in Wisconsin and it is cold. Is it wrong to store the candy in a very cold space like the garage or a unseated room. I like to give as gifts but not when it turns white.
Please help.


May 15, 2014
Dark Molds NEW
by: Angie from

Hi Beth,
Do you mean the mold itself has become discolored? Do you know what has caused it?

I would say that as long as you clean the mold well before using it, the discoloration shouldn't be a problem. Maybe it is just age that has made it darker in color.


May 15, 2014
discolored molder NEW
by: beth

Hi, is it safe to us
e the chocolalate molder when it become dark in color? Thanks!

Mar 01, 2013
Temperature of Molds NEW
by: Maureen

Thanks Angie.

Will try again and hopefully they will be ok this time.

Feb 28, 2013
Temperature of Molds NEW
by: Angie from

Hi Maureen,

The chocolate molds should be at room temperature, and it's best if you let the chocolate set at room temperature as well (not refrigerate or freeze).

This well help reduce the chance of bloom.


Feb 28, 2013
by: Maureen

My chocolate was melted in a micowave using the defrost setting all went well, but once i removed it from the mold it had white "bloom" in parts. Could this be because the mold was cold? Should I warm it first?

Jan 02, 2009
Candy Making Success!
by: Angie

Glad to hear it Kristie! Candy making can become addictive, especially when you get it right. :-) I'm pleased I was able to help.

Jan 02, 2009
Thanks for your help
by: Kristie

Thank you for the help with my chocolate dipping questions. We tried again and the chocolates turned out shiny and nice. Thank you for your suggestions.

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