(Closed) More chocolate problems… how am I failing at this?

posted 8 years ago in Food
Post # 3
Member
7052 posts
Busy Beekeeper
  • Wedding: July 2010

I would call your cake baker or go personally into a bakery you deal with and ask them this question.

You could call a store which specifically sells cake decorating products, as my friend did this (she had trouble w/fondue and she got her fondue pot there) and got some good cooking advice.  

Post # 4
Member
9053 posts
Buzzing Beekeeper
  • Wedding: June 2010

That’s called “bloom”.  You may have heated your chocolate too much. 

If I make chocolates, I usually don’t melt it all the way.  I do it in the microwave, but the double boiler method is good too, especially for large batches.  I usually leave some of the chunks still intact, and just stir it to let the heat that’s already there melt the chocolate.  Then you just have to work fast, because it will set quicker.

Good luck!

Post # 5
Member
7052 posts
Busy Beekeeper
  • Wedding: July 2010

I am dieting, so I’d take a pretzel w/bloom any day!  I miss chocolate.  🙁

Post # 6
Member
9053 posts
Buzzing Beekeeper
  • Wedding: June 2010

@bellenga: me too.  It doesn’t change the taste, it just doesn’t look perfect.

I might try shooting them with a blow dryer and seeing if it helps if you’re just going to trash them anyway 🙂

Post # 8
Member
7052 posts
Busy Beekeeper
  • Wedding: July 2010

I say that’s ok if they’re not perfect either! At our reception, our bakery made white chocolates and they were placed in glassine bags with our monogram/label on the front.

They looked amazing.  Tasted great.  I don’t think anybody analyzed if they looked perfect or not.  Maybe just dress them up?

Post # 9
Member
3482 posts
Sugar bee
  • Wedding: February 2011

Chocolate’s finicky and likes specific temperatures to stay dark and glossy. It could be anything from your chocolate cooling too quickly to it not being at a high enough temperature in the first place.

Post # 10
Member
3004 posts
Sugar bee
  • Wedding: March 2010

Are you cooling them off immediately after dipping them or are you just putting them on wax paper after making them? It looks kinda like the chocolate is burned because you either a) overheated the chocolate (you just want to get it to the point that it is melted and then immediately take it off the burner. While it is melting continuously stir it so that it melts evenly) OR B) it was cooled too fast causing it to look this way

I would suggest just melting chocolate. Dipping them. And then putting them on wax paper on the counter to air dry. 

Post # 12
Member
3004 posts
Sugar bee
  • Wedding: March 2010

@CorgiTales:I’m so sorry! I can’t imagine how stressful it would be! I like the idea of melting the white chocolate and drizzling on. It would be delicious and be adorable. Hope it goes better for you soon! 

Post # 14
Member
301 posts
Helper bee
  • Wedding: October 2011

Did you use paraffin wax?  You could try that.  It helps when the chocolate cools to give a nice sheen to the outside. 

Post # 16
Member
413 posts
Helper bee

When I make chocolates for the holidays, I always add wax paraffin shavings to my chocolate.  It helps give it a shiny finish without affecting the taste.  I have used the double broiler method for years but recently have just been using the microwave.  You need to make sure to put it on med heat and melt for 30 seconds, stir, another 30 etc.  I personally find it much easier.  Just my opinion.

Good luck!

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