Molded Chocolate Turned White

by Mary
(Glens Falls, New York)

Problem: My molded chocolate turned white...


I recently purchased chocolate shells for a dessert. I used some, and the rest went to rest. I would now like to use them for Valentines Day but they have turned white. Is there any way I can revive them?

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Hi Mary,

How did you have your chocolate shells stored - room temperature, fridge, or freezer?


Usually, molded chocolate turned white because of a change in temperature. Too hot and you get fat bloom, too cold and you get sugar bloom.


The surest way to "fix" a bloom problem on solid chocolate is to remelt it and mold it again. Since you purchased these shells, I suspect you don't have the molds to do this.


I'm trying to think of something else that might work. You could try using a clean cloth and a bit of shortening or vegetable oil and give the chocolate a gentle "rub down." That may do the trick, but I don't have any chocolate with bloom on hand at the moment to try it myself. :)


I usually just eat the chocolate with the bloom. It doesn't taste any different, but I can understand if you don't want the unpleasant appearance for the special occasion of Valentine's Day.


If you decide to try using the shortening or oil, please let me know if it worked or not.


Maybe someone else who has discovered a bloom remedy will come along and share their tip. It's a common enough problem so a genuine solution would be appreciated by many.

~Angie

P.S. Don't forget to enter your finished Valentines Day candy or dessert in our Valentine Ideas Contest.