I wish I read what the readers wrote I could have used it in my baking. Thank you all for the good ideas and info. Just wondering if the chocolate chips that have white on them, can they be used in chocolate chip cookies or will the white show through. I hate to waste them. I suppose I could melt it and just make chocolate chunk cookies?
Thank you for info. I have melting dark chocolate. Can I mix it with plain humus to make a chocolate spread? I usually buy the chocolate flavored humus. It might be a good way to use some out this up.
Hi Bonnie! I always thought when it had that white on it that it was old chocolate. Try using a basting brush with cocoa butter to cover the chocolate and get rid of the white on top.
Rest assured, it is not always the end of the world. It may still be ok to eat. The most common cause of chocolate that has a white appearance is improper tempering. The art of the Chocolatier is creating chocolate products that shine. Even the best chocolatiers have days when their chocolate is in a bad temper, which is why most chocolate shops have a "seconds, less than perfect or hurt" Trays out for sale at a discount.
These chocolates are not bad, and they don't look as shiny and lustrous as the Chocolatier would like; therefore, they are a bargain. There are different types of badly tempered chocolate symptoms which include.
But chocolate lovers will be pleased to hear the other advice from Lindt's chocolatiers, who say the best way to prevent bloom is to eat the chocolate quickly before it has a chance to form. That sounds like an excuse to eat all our Easter eggs in one go!
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