I have stored them in airtight containers layered with parchment. They were out on the counter, but I just put them in the fridge. Help!
2006-12-11 02:36:55 · 6 answers · asked by adrianna 1 in Food & Drink ➔ Cooking & Recipes
Chocolate gets those spots on it when they are melted and cooled the melted and cooled. They should be fine to eat either way! Good luck!
2006-12-11 02:40:22 · answer #1 · answered by fatiima 5 · 0⤊ 0⤋
Your pretzels are fine, the white spots are not mould.
When chocolate is melted and then sets without respecting an EXACT procedure of temperature changes, the molecules of the cocoa butter separate from the sugar and other stuff in the chocolate.
The white spots or sometimes a white film over the entire surface of the chocolate is just the cocoa butter that has separated, nothing to worry about. IT doesn't affect the taste at all, simply doesn't look very nice.
Putting your chocolates in the fridge won't help anything, and in fat the extra humidity in your fridge may even make the problem worse. (Chocolate is best stored at dry cool-room temperature)
The only thing you can do is re-dip your chocolate pretzels...
And next time try one or all of these tricks.
-Use a double boiler or a bowl set in softly boiling water when melting chocolate, NEVER put the chocolate directly in a pot on the stove, and avoid the microwave.
-Melt only about 2/3 to 3/4 of your chocolate at first. When this part is melted, take it off the heat and add in the unmelted chocolate pieces and stir until everything is smooth and melted.
-When melting chocolate for dipping and decorating (like for your pretzels) add some grated paraffin wax to the chocolate. It will help keep your chocolate smooth and give a nice shiny finish. (No affect to the taste)
-If you want you can add a TINY bit of butter to your chocolate. NEVER add milk or water. Heavy or whipping cream is okay to add to melted chocolate, but not if you're using the choclate for dipping and want it to set and harden. This is good for a chocolate fondue, etc...
Good luck, go ahead and eat the pretzels you already dipped, they're fine. And better luck next time! Chocolate is tricky, it takes lots of practise - but the misktakes are all edible!
2006-12-11 03:04:24 · answer #2 · answered by Maddy 5 · 3⤊ 0⤋
Likely they are fine and it is just the parrafin in the chocolate showing on them. This happens sometimes with dipping chocolate. They are fine to eat and are not spoiled in any way. I wouldn't keep them in the fridge, though, because when they come out the condensation from cold to warm will make the pretzels soggy.
2006-12-11 02:41:30 · answer #3 · answered by Anonymous · 1⤊ 1⤋
"CHOCOLATE BLOOM
Bloom refers to several processes of change in several different foods. One of these is Fat Bloom that can appear on chocolate. It occurs when chocolate is stored at high temperature (above 80 degrees F) or experiences widely fluctuating temperatures, causing cocoa butter to crystalize on the surface as gray or white streaks."
It's still good to eat, so don't worry about it.
~Morg~
2006-12-11 02:54:06 · answer #4 · answered by morgorond 5 · 1⤊ 0⤋
The chocolate bloom answer above is excellent and you should choose it as your "best answer."
I've also had this white spot experience when I used a lower grade of chocolate such as chocolate chips instead of good baking or dipping chocolate.
2006-12-11 05:08:49 · answer #5 · answered by MyThought 6 · 0⤊ 0⤋
the white spots that you are referring to are nothing more than sugar crystals that are formed from heating and cooling of the chocolate I know it doesn't look very good but they are fine good luck
2006-12-11 02:42:59 · answer #6 · answered by bkdraft20002001 2 · 0⤊ 0⤋