Question about Melting Chocolate

[disneyfanatic60]

Last year I made chocolate covered pretzels. For the first time, when the pretzels set up afterwards, the chocolate had white spots on it. I obviously did something different than in past years but I am not sure what.

I used a double boiler to melt the chocolate (used Ghiradelli Chocolate). After dipping the pretzels and all the goodies, I set them on a cookie sheet in the freezer to set up. I've used this same technique before and did not have a problem. The chocolate was dull and had very small white specs on it.

Any ideas?

 

[pperfectmom]

Did you temper your chocolate? That's not necessary if you get the kind specifically made for dipping, but if you used the good stuff is has to be tempered. Also, freezing or refrigerating can cause "bloom" on your chocolate.

 

[Charade]

I think you're problem was using the freezer. My DGF makes chocolate covered pretzels (and many other cool things) and uses the fridge to set up the chocolate. She also said that room temp and humidity can cause white spots on chocolate. She uses special chocolate (Mearken's (sp?)) made for molds. She slightly melts the discs (about the size of a quarter) in the microwave then keeps it workable on a warming tray while making the chocolate treats.

 

[mtemm]

I agree it was probably the freezer. I melt regular, good chocolate (like ghiradelli) for dipped strawberries, etc, and never had this problem.

 

[DaisyD]

Chocolate gets a white substance on it when it gets cold. It is harmless. If you don't want the white spots then just let them cool at room temp.

 

[snowman]

My grandmother always melted half a cake of parafin wax to 12 oz of chocolate when making peanut butter balls or needhams (and, presumably, other chocolate candies). This helps it stay shiny and a little softer set.

And no, your chocolate won't taste like candles.

 

[The Mystery Machine]

Perhaps this will help explain.....Your chocolate needs to set up at room temp.





http://science.howstuffworks.com/question711.htm

Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. If this process is repeated, the surface can become sticky and even more discolored. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture.

Fat bloom is similar to sugar bloom, except that it is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. As with sugar bloom, the most common causes of fat bloom are quick temperature changes and overly-warm storage. Although it might look a little less appetizing than a lustrous, rich chocolatey-brown piece of candy, chocolate that has suffered bloom is still okay to eat. You may find the texture of sugar-bloomed chocolate to be a bit grainy on the outside, but it should still taste good. To prevent this from happening to your chocolate, simply use proper storage methods.