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Q: I have been having problems with my chocolate blooming. What can I do?
A: Bloom is just cocoa butter from within the chocolate that rises to the surface when the chocolate is exposed to warm temperatures and then cooled. While unappetizing to look at, it is completely safe and will disappear when the chocolate is melted. To prevent bloom, store chocolate at 60-75°F, well-wrapped to keep moisture out. If chocolate has bloomed, heat it, either by holding it in your hands, if it's a single piece or bar, or in a double boiler or microwave on low heat, for larger quantities.
Q: I am using chocolate to coat candy. The coating hardens and then on day 2 it goes dull and gets tiny specs like polka dots. What causes the spotted bloom?
A: Most likely, those spots come from insufficient tempering before coating the candy. Tempering is the preparation of melted chocolate to be ready to crystallize neatly when cooled on candy. The cocoa butter naturally present in chocolate will form crystals that are large and not well knit-together if the chocolate is not sufficiently pre-crystallized in the tempering process. Spots are a common result of insufficient tempering in warm melted chocolate that is applied to candy and cooled. In other situations, tiny white specs on chocolate may be sugar bloom that results from chocolate being exposed to moisture. In both cases, properly tempering the chocolate can restore it to its spec-free form.
Q: I melted chocolate in a double boiler. When the chocolate solidified, it had white streaks in it. How can I prevent this from happening?
A: Once chocolate is melted it needs to be tempered to get it back to a glossy and streak-free form. Chocolate is sensitive to excessive heat and placing it over boiling water may be causing scorching. A full melt is reached at 120°F.
Q: We are using your milk chocolate, melted in a double boiler, for dipping frozen bananas and ice cream. How can we thin out the chocolate, so we do not get as thick a coating without reducing the quality and taste of the chocolate?
A: One can obtain coconut oil from Whole Foods or through a number of food distributors. Try 4 parts chocolate to 1 part oil or up to 5 parts chocolate to 1 part oil
if you think it is diluting the taste. Melt them together in the double boiler until the temperature is 110°F. A similar addition of cocoa butter can be made to thin the chocolate. A number of food distributors may carry it. It is for your palate to decide which method of thinning the chocolate is best for delivering a good taste. I've tried this a number of ways a number of times and my preference is to use some coconut oil. It seems to provide the brightest display of chocolate taste during the eating experience.
Q: What is the best melting and working temperatures for your vanilla A'peels and your dark chocolate A'peels?
A: Heat them to 110F and work at that temp. Alternatively, try heating to 125°F and then cooling to 110°F to begin work.
Q: I have some Guittard white chocolate syrup. What else do I need to make frosting?
A: By melting approximately 60% white chocolate with 40% White Syrup you will end up with a ganache like topping. Chill to make it firm or pour over cake warm. Increasing the chocolate will make it thicker.
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