Why do white "snowflake-like" spots form on top of chocolate-covered candies?

by Margie
(Wisconsin)

Why do white "snowflake-like" spots form on top of chocolate-covered candies?


My mother and I have been making homemade chocolates for Christmas gifts for about the last 30 years.


The past 2 years we've noticed white "snowflake-like" spots on some of our chocolate-covered candies after they harden.


Our variety includes homemade caramel, coconut almond, peanut butter and assorted buttercreams. We use ambrosia chocolate; milk, dark and white.


We haven't changed the recipes but don't know why we've just recently been getting spots on our candy. It makes it appear like the chocolate is old and we always give it away within a week's time.


Any suggestions on why this happens and how to prevent it would be appreciated. Thank you!

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Hi Margie,

Well, you and your mom have more years of experience than I do at chocolate making, so I probably can't tell you anything that you don't already know.


Usually, the discoloration or snowflake-like spots that form on top of chocolate is the result of a separation of the fats and sugars in the chocolate.


This separation occurs because of temperature changes (too cold or too hot) and condensation.


It sounds like you haven't changed anything in your candy making methods, so the only thing I can guess at is a change in the weather on your candy making days. Is it possible that an increase in humidity in the house has led to a bit of condensation forming on the finished candy?


I wish I could be of more help on this one. Maybe someone else can chime in who has had the same experience and has figured out the reason why. Hopefully it isn't a decrease in the quality of the chocolate you've used and loved for years.


Let me know if you figure out the cause. :-)

~Angie