Pralines Have Little White Dots...

Question: Why do my Pralines have little white dots in them after they harden?

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Answer:

I assume you must be referring to the traditional pralines that are a sugar mixture and pecans.


The white spots that develop on pralines is from a process called crystallization that is really just the sugar trying to revert back to its original form.


Sugar crystals can develop during the cooking stage if you don't stir it gently and steadily throughout. Really, though, it can form after you've dropped it onto the foil to set.


It's not something you really need to worry about, although I'm sure you'd prefer it to look less 'spotty.' Some of the best candymakers in the New Orleans area that specialize in pralines have white spots on their pralines. :)

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If I'm wrong and you are referring to white dots on the surface of the chocolate coating of dipped pralines, those white spots are called "bloom."


If you put your chocolate covered pralines in the refrigerator or freezer and then brought them back to room temperature, some moisture or condensation may have developed on the chocolate from the change in temperature.


When this happens, it does something to the sugar that causes it to come to the surface causing those little white dots.


If you do chill your chocolates, it's a good idea to cover them with a towel when they are returning to room temperature to reduce the chances of condensation.


The spots won't change the taste of the chocolate pralines, but I know that you prefer them to be free of spots for appearance sake.


You can read my reply about white spots on chocolate to someone else who asked a similar question if you are looking for more information.


Hope that helps!
~Angie