Chocolate Turned White When Set
(Salt Lake city, Utah)
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.
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! :-)