Using Candy Melts And Molds

by Beverly
(Arkansas)

I'm using candy melts and molds.

When using candy melts, the chocolate sometimes has a frosty/greyish white appearance - what causes that and can it be fixed so that it looks attractive and shiny? Does not effect the taste but it isn't attractive. Any advice or help will be appreciated as I am new to candy making.

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Hi Beverly,

The discoloration you are referring to is called "bloom." Bloom is the result of the chocolate getting too hot or too cold which causes a separation of the fat and/or sugar in the chocolate.

You're right. Bloom doesn't affect the taste of the chocolate, but it does make the appearance less attractive.

The best way to prevent chocolate bloom is to keep the chocolate at a stable temperature.

If chocolate melts and then gets firm again, you'll probably have some troubles.

If you must freeze the chocolate, be sure to wrap it well to reduce the chances of condensation building up on the chocolate.

When you defrost the chocolate, keep it wrapped and allow it to come to room temperature gradually and covered. It's the condensation on the chocolate that causes a change in color when chocolate gets too cold.

I'm sorry to say, there really isn't any way to repair or fix the damage done by chocolate bloom on a finished molded chocolate.

But, when using candy melts and molds, you can always remelt and mold the chocolate again. You may want to add a little vegetable shortening or oil to the melting chocolate to help get that shiny look you are after.

~Angie