"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 10-15-2002, 11:18 PM   #1
Assistant Cook
 
Join Date: Sep 2002
Posts: 3
Chocolate Bloom

When making chocolate covered candies, sometimes the melted chocolate ends up with spots on it after it hardens. What causes this and how do you prevent it? :confused:

__________________

__________________
richo is offline   Reply With Quote
Old 10-16-2002, 10:05 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
(raising hand high in the air above everyone shouting "I KNOW, I KNOW")

The answer is: You're not eating them fast enough :D

Sorry, I wish I knew but I know nothing about cooking/baking with chocolate. I did a little searching and I went straight from cheesecakes to dogs in one fell swoop with an ocassional spotted chocolate cat reference.

Hopefully someone will help.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-18-2002, 01:01 AM   #3
Senior Cook
 
Join Date: Jun 2002
Location: Eastern Kansas
Posts: 148
LOL, Kitchenelf! Thanks!!:D

As for the spotted chocolate . . . hang on while I pick my way through the books on the floor and get my Wilton candy book off its shelf (and Explorer, don't you DARE disconnect me while I'm gone!! )

Well. Will wonders never cease: I'm still connected. Now for the book!

Oh, well . . . there is an entire chapter on making all manner of chocolates, but no problem-solver chart. The only thing I find via a fast scan is a caution to be sure not even a drop of water gets into the chocolate during the tempering process, because this will render the chocolate permanently stiff and unmoldable. There is also a caution about not making chocolates when humidity is high. No cigar there either. Maybe Wilton has a web site? Sorry I can't be more help here:( .
__________________
leigh is offline   Reply With Quote
Old 10-18-2002, 06:55 AM   #4
Senior Cook
 
Join Date: Feb 2002
Posts: 159
Did you "temper" the chocolate? Chocolate for dipping should be melted, cooled, then melted again. Getting the chocolate too hot can cause problems also.
__________________
Norma is offline   Reply With Quote
Old 10-24-2002, 04:03 PM   #5
Assistant Cook
 
Join Date: Aug 2002
Posts: 37
You can probably get the answer here... he is an expert on c

http://jacquestorres.com I hope this helps.
__________________
Blessings, Mai
Mai is offline   Reply With Quote
Old 10-24-2002, 04:05 PM   #6
Assistant Cook
 
Join Date: Aug 2002
Posts: 37
I found this there under "About Chocolate"...>

Why does the chocolate sometimes get a white layer on top?

When a thin layer of fat crystals forms on the surface of the chocolate, it is called fatbloom. It means the chocolate has lost its gloss and a soft white layer appears, giving the finished article an unappetizing look. Fatbloom is caused by the recrystallization of the fats and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fatbloom.
__________________
Blessings, Mai
Mai is offline   Reply With Quote
Old 10-29-2002, 04:59 AM   #7
Senior Cook
 
Join Date: Jun 2002
Location: Eastern Kansas
Posts: 148
I stumbled across the following while browsing another site. Hope it helps.

(And I hope this works!)

Okaaaay, let's try again.

There we go! My, my, will wonders never cease.

Others said:
It sounds as if the cocoa butter has separated, and you'll need to re-temper the chocolate.

When you temper the same chocolate a number of times, the chocolate develops white spots. This is called "Blooming". You can eliminate these blooms by keeping your chocolate over a double boiler on a low heat while making your candies. These blooms will not hurt you, they are just a little unsightly.

This is me again:
Happy chocolatiering!:)
__________________
leigh is offline   Reply With Quote
Old 10-29-2002, 09:54 AM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the info leigh - I hope richo has checked back for all the information from everyone.

LEIGH - WHAT IN THE WORLD ARE YOU DOING UP SO EARLY???????? I wish I could be a morning person but I don't think it will happen:(
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-29-2002, 11:40 PM   #9
Senior Cook
 
Join Date: Jun 2002
Location: Eastern Kansas
Posts: 148
No, no, no, kitchenelf - I was up LATE, not early!! And am I ever glad to find another non-morning person!:) :p :D :D As far as I'm concerned, the only way to approach morning is from the other end . . .
__________________
leigh is offline   Reply With Quote
Old 10-30-2002, 12:52 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Phew!!!!!! That's my philosophy too - I can stay up all night to get something done - no problem. But if I go to bed at say........ at even 7:00 PM........... don't even think I can get up at 5:30 even then!!! LOL
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Types of Chocolate...Generally Speaking Audeo Desserts, Sweets & Cookies & Candy 4 01-17-2005 03:11 PM
Chocolate Mooose mish Desserts, Sweets & Cookies & Candy 2 01-11-2005 12:50 PM
Chocolate Mousse in Chocolate Cups Filus59602 Desserts, Sweets & Cookies & Candy 0 12-08-2002 05:12 PM
4 '''Chocolate-Raspberry''' Cakes & Cheesecakes Filus59602 Cakes & Cupcakes 0 10-30-2002 11:38 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.