I make a lot of Christmas candy that is coated in chocolate. The last couple of years, after just a few days the chocolate becomes cloudy and sort of with white on it. What it looks like is a very old piece of chocolate. I have tried both imitation and real melting chocolate, but the results are the same. I have tried both the double boiler and microwave.
Can you help? As it is I have to freeze the fillings and dip just enough to serve or for a gift the same day I want to use to make sure it has the rich chocolate color. The taste does not seem to change, but the appearance is unattractive.
Any suggestions or advice would be appreciated.
Darlene J. Hein
The reason why your chocolate is going white is because the chocolate or your room is too warm. You need to have the room between 65-68 degrees. Your chocolate should be cool to the touch. After you dip your candy it should set up within about 2-3 minutes. I actually open my windows to cool things off in my house when I'm getting ready to do candy. Also, your centers will be too cold if you freeze them. Dip them when they are at room temperature. Frozen centers will make the chocolate go cloudy. Hope this helps.
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