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!
~Angie

Comments for Discoloration Of Coating Chocolate

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Sep 24, 2010

Have You Tried Guittard?
by: Angie

Hi Carol,

Sorry, we haven't been able to be more helpful, but have you tried contacting Guittard directly? They are not likely to see your question posted here on this site.

Check your chocolate packet and see if they have a phone number listed for the manufacturer or go directly to their site if not. (Although I think you'd get a faster response by phone).

Keep us posted. All the best!

Sep 24, 2010

discoloration of coating chocolate
by: Carol

I was really hoping that an expert from Guittard would give me some advice...I have a crew coming in on Sunday to help make them. If your comments don't come in before Sunday, maybe they will help for next time...I make truffles regularly. Thanks

Sep 24, 2010

about discoloration of coating
by: Carol

This is happening even at the first step, when the shells are setting up, before the shells are even filled with gnache.

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