I've never had my molded candy do this b/4. I thought the choc might be too hot when I poured it in the mold so I've been cooling it down to about 95° b/4 pouring into mold. It is still turning white instead of having a gloss. My molds are clean & dry. Any idea why this is happening? Thanks.

You used real chocolate and didn't temper it. This is known as bloom and won't affect the taste of the candy but will affect how it looks.

I don't remember the exact instructions because for molding I mainly use melts which are not real chocolate and don't require tempering. Tempering involves melting and then cooling by mixing in some unmelted chocolate before molding I think.

I'm using candy melts. I'm cooling the choc & it's still doing it. Can't figure it out. thanks for reply.

Mine did that too and I don't know why. All I know is that once the candy melts are melted (and I just place them in a bowl and place the bowl in boiling water and stir until melted), I pour them in the molds and then place the whole thing in the refrigerator. I don't remember what I was doing before, but I don't have that problem anymore either. I'm sure it has something to do with temperature.

This can also be from too many temperature changes. Candy melts can bloom too, if you move it from cold to warm and cold to warm again.

http://www.anoccasionalchocolate.com

Actually, it may be the fact that you're letting it cool a bit before you pour it into the mold. I've had that happen when the chocolate has been sitting out before I can get it in the freezer. Also, another reason is if your mold has any water spots.

I know this post is old, but I thought I should post anyway.

I always stick in the freezer, never fridge, and it's never happened. Fridges are BAD!! Mess up all kinds of things