Chocolate Turns White
by Lisa Mulhollen
I am working with candy melts making chocolate suckers. At times some of the candy that comes out of the mold turns white or white streaks and is unappealing. Can you help? I'm at a loss as to what is causing this. We do put the molds in the freezer to firm the chocolate, but I have read many articles and directions stating this is the proper way to set the chocolate. Thanks so much, Lisa Hi Lisa, When your chocolate turns white it's usually because of sugar or fat bloom. We've talked about that several times on the site, so feel free to use the search feature in the upper right column to find out more about that. Yes, some instructions do call for popping your molds into the freezer to help them set faster. This can work well without any bloom issues, but sometimes it does not. It could depend on the type of chocolate you are using, the length of time you leave it in the freezer, etc. In order to reduce the chances of bloom and your chocolate turning white, try adding a tablespoon of vegetable shortening (like Crisco) to the chocolate when melting. Another option is to add a little food grade paraffin wax. That usually does the trick, too. Let me know if this solves your problem. Blessings, Angie |
| Search our Site: |
 |
 |
 |
 |
Site Sponsors
 |
 |
