Why do candy molds go white and leave a white coating on my chocolate?

by Karen Neals
(Peterborough On. Canada)

Why do candy molds go white and leave a white coating on my chocolate?


The candy molds are clean and when I pour the dark chocolate in the molds the white from the mold turn the chocolate white and they are not shinny like they use to be. These molds are old but they were okay last year.


What can I do to the molds to stop this white from appearing and the chocolate will be shiny and not discolored?

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Hi Karen,

The white coating on your chocolate probably has nothing to do with your molds at all.


Usually when chocolate goes white and dull it is because of something called "chocolate bloom." Chocolate bloom occurs when chocolate is exposed to temperatures that are either too hot or too cold.


The changes in the temperature cause the sugar and/or fats to separate in the chocolate and create a gray or white appearance on the chocolate.


Condensation build up on chocolate has a very similar affect.


How are you setting the chocolates? Room temperature? Refrigerator? Freezer?


If you put the chocolate in the fridge or freezer to set, remove the candy from the molds as soon as you take them out of the freezer or fridge.


I usually add a little bit of vegetable shortening or oil to my melted chocolate to give it that added shine. You don't need much, maybe just a teaspoon.


I hope this helps so that you don't have any more problems with a white coating on your chocolate. ;)

~Angie