Secrets of molding chocolate
Hello! I just made animal face chocolate molds with Wilton's chocolate. When I popped them out, the chocolate looked old (white residue on them). Why does this happen?? Is it the chocolate or should I have sprayed something on the molds?
Did you put the molds in the refrigerator or freezer to get the chocolate to set?
It sounds like your chocolate has been discolored (called "bloom") because of a temperature change or condensation. This causes the sugars and/or fats to separate in the chocolate.
Chocolate is very sensitive to water and temperature. Do you think that may have been the problem?