Discoloration Of Coating Chocolate
How do you stop the discoloration of coating chocolate when coming out of the freezer?
We are making molded truffles for a wedding. When we remove them from the freezer, they pop out of the mold, but are either speckled or swirled in a much lighter color...using Guittard dark appeals.
Any tips/tricks to prevent this?
This is a fairly common problem and you'll find some helpful answers and suggestions for using candy melts and molds
and secrets of molding chocolate.
You may need to avoid putting them in the freezer if possible, or remove them sooner.
Hope your molded truffles turn out great for the wedding!