Everytme i put a sucker or some sort of chocolate into my clear bags. there is always a diry looking film to the bag. I know its where the chocalate rubs on the bag but I cant seem to figure out how to keep this from happening. My chocolates are dry and cool- so does anyone have any ideas to keep the plastic from looking tacky? I know I can do these pretty far ahead and they will be fine but how far ahead can I do chocolate dipped pretzels and marshmellows w/out them getting stale? thanks in advance..gizzmo
I'm having the same problem. Also when making smaller treats and placing them in a gift box, they get that "rubbed" and lose their shine. I'd love to hear what others have done to avoid this too!
might be you need to temper the chocolate?
I have tempered mine and didn't see a difference? Wonder what else I could be doing wrong?
Are you all using cello bags or poly bags? I have found that since poly bags are softer plastic, they react differently to the chocolate (rubbing the shine off of the chocolate, sticking to the chocolate and even melting it sometimes). The cello bags are crisper and perform better IMHO.
I'm using the "baggies" because they are cheap. Would those be the problem?
Oh yeah, that could be it. Baggies work great for decorated cookies, not so great for chocolates.
Thank you! I'll switch bags and hopefully that will help. Is there a particular brand you recommend?
You're welcome! No recommendations really as long as they're cello (cellophane) and not poly. If you order online CountryKitchensa.com is a good place: http://tinyurl.com/lv36ph
Wilton also makes some: http://tinyurl.com/melrns so you may be able to find them at Michaels or Hobby lobby! HTH & happy candy making!
Thank you SO much for those links! I'm going to try them this weekend. I appreciate your help with this, and to the OP who thought to ask the question
AI have a question on how to temper chocolate? If you are using wilton brand candy melts or Merkens chocolate do you jave to temper it if so how do you do it?
AUm Wilton candy melts are NOT chocolate.
If the Merkens label says that it's a non-temp product then it doesn't need to be tempered.