White spots on chocolate
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?
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,