White spots on chocolate

by Am
(Perry, Maine)

How do I keep from getting white spots on my chocolate when I dip my centers? The are fine at first but as the dry they get little white spots. What makes this happen? What am I doing wrong?

Hello Am,

Usually white spots on chocolate are the result of one of two things.

Sugar bloom - Sugar bloom occurs as sugar rises to the surface when the chocolate gets damp either from humidity or moisture from the fridge or freezer. It's also called crystallization. It can leave the chocolate looking like it has white streaks or dots. It may also appear grainy.

Try to avoid drastic changes in the chocolate temperatures. If you do store your chocolate in the fridge or freezer, allow it to return to room temperature still covered (or cover it with a clean towel) so that it doesn't develop direct condensation.
Fat bloom - Fat bloom is when the cocoa butter changes texture due to too warm of a temperature (above 75°).

You've probably seen a candy bar that has melted and then hardened again. It looks a bit streaked and greyish white.

The good thing about bloom is that it doesn't change the taste of the chocolate, just the appearance.

Just really try to keep the chocolate from extreme temperatures and you should be able to avoid unattractive chocolate.

Hmmmm. Do the words unattractive and chocolate even belong in the same sentence? I think not! :-)

Hope that helps,
Angie

Comments for White spots on chocolate

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Sep 04, 2014

White Spots NEW
by: Marble

Hi .. Just found this blog as I was looking to see if I can avoid the white dry looking spot on my choclste !! I melt a high grade Belgium chocolate then I mix it with nuts and butter and I spread it on a try, I put it in a chiller (10 degree) to cool then I cut it into shape after I take it out and let it rest in a room tempeture, some time tegu come out beftifual and creamy and other time they turn the second day with these spots .. I really hate it when I put all that effort then theses spots just appear ??? Is adding a little of coco butter help with this ?? I am really would love to know what I can do to avoid this effect .. Much appriciaye any respond thanks

Jan 12, 2012

Chocolate Has Spots NEW
by: Angie

Hi Kat,

I moved your question here, since we are already discussing this subject and I didn't want to start a new page for it. :)

Usually when chocolate has spots on it (gray or white) it is because of the way the chocolate is made or stored.

I don't really think the salt sprinkled on the top is the cause of your problem.

It sounds like you are storing your chocolate candy correctly, but you don't mention how you heated it in the first place. Did you happen to melt the chocolate in the microwave?

Regardless, if you get the temperature too hot, you can end up with spots on the chocolate from fat separation.

I assume that you are not putting the chocolate in the fridge or freezer to help set it before storing it since you didn't mention that, but that could also cause discoloration from the moisture.

Spotty chocolates can often be re-dipped in a freshly melted batch of chocolate and give them a nicer finish the second time around if you feel like going to that trouble.

Jan 12, 2012

Why does chocolate get spots? NEW
by: Kat

Why is it that when I make my chocolate, and after it sets up, the next day it has spots on it?

I keep it in a cool dry place. I sprinkle salt on it afterwards, when it's still slightly wet. Is that the reason, or is it something else? How do I get it to look nice?

May 21, 2011

Getting Rid Of White Spots
by: Angie

Susie, I forgot to mention that you may want to try adding a tablespoon of shortening to the chocolate while you are melting it. This helps reduce the possibilities of getting the white spots on your chocolate again.

May 21, 2011

Remelt the Chocolate To Save It
by: Angie

Yes, I would definitely try remelting the chocolate to save it. If it's too badly ruined it may not be salvageable, but there's a good chance it's fine, so go for it and let us know the results.

May 21, 2011

Blooming on chocolate
by: Susie

Hi, this has happened to me using couverture chocolate, I must have heated it too hot. can I remelt this chocolate and start again or is it ruined?

Feb 05, 2011

Disagree
by: Anonymous

I disagree completely that the taste is unaltered. Try testing them with a blindfold. I bet you can pick the difference easily.

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