I have a quick question, someone help asap please!

When i'm making chocolate dipped treats, after i melt the chocolate and dip the treats, they look fine for a day or two, and then they develop tiny whiteish spots and various discoloration. i'm doing this in a home bakery where the temperature is between 70-75 degrees. what is causing this?

I found this online - they call the white spots "bloom" and recommend:

"You need something called Paramount Crystals. You can sometimes find it in stores that sell candymaking supplies, or mail order from Sweet Celebrations."

It was in a forum I saw. I'm sure you can do a search on the crystals - sure hope this helps, as I don't know the info first hand... Sue

"Bloom" is when the cocoa fat (or other fat) separates from the chocolate and comes to the surface. It's not harmful. In commercial chocolate it is usually caused by heating and cooling cycles.

Tempering the chocolate (slowly heating, cooling, then reheating again) will also help slow the bloom... there are several good articles online about how to do this properly...

There are many chocolate experts here:

chocolate-ecipe@yahoogroups.com

Your chocolate needs to be body temperature or slightly cooler. If you're hand-dipping, put your entire hand in the chocolate; if it feels warmer than your hand, your chocolate is too hot.

Direct sun will also make your chocolate bloom. Keep your goodies away from windows.

quote:

Originally posted by Parses6

chocolate