Question About Wilton Chocolate

Sugar Work By mommachris Updated 15 Feb 2011 , 10:56pm by mommachris

mommachris Posted 12 Feb 2011 , 4:09pm
post #1 of 9

I just bought a huge amount of Wilton dark chocolate to dip truffles in this weekend. At the time I didn't see that some of the bags show signs of being around a while. The chocolate has that whiteish appearance.
So, does anyone know if it will altar the taste or finished look of the candy?
I'm working with sever time limitations and only have this afternoon to try to get more if what I have is just going to be a mess.
Thanks for any input.


8 replies
cheatize Posted 12 Feb 2011 , 4:37pm
post #2 of 9

It sounds like bloom. I'm not sure what to do about it as I have the same question. It may be that they have to be tempered again, but Wilton candy discs aren't real chocolate, so I'm not sure at all. Maybe if you googled "chocolate bloom" you'd find an answer?

cowboy61s_girl Posted 12 Feb 2011 , 4:46pm
post #3 of 9

I don't think it will affect the flavor but it may not melt as well it may seem to thick I use paramount crystals when I get chocolate that is starting to bloom. Or just add a very small amount of crisco.

DianeLM Posted 12 Feb 2011 , 7:00pm
post #4 of 9

It's just bloom and won't affect your project at all. The age of the chocolate will affect your project, but you can't determine its age by bloom. Bloom is more a result of temperature changes.

BlakesCakes Posted 12 Feb 2011 , 10:16pm
post #5 of 9

I'm assuming that the "Wilton Chocolate" are the Wilton candy melts--confectionery coating, not real chocolate.

For some reason, the candy melts seem very prone to bloom, but it doesn't seem to affect them much at all because they don't require tempering. Once melted, they're just fine and set up fine.

If they seem thick when melted, if you add some paramount crystals to them, they'll set up shiny with a nice snap. Adding shortening or oil will cause them to set up duller and softer.

They do need to be treated just like real chocolate, though--no water in/near them or they'll seize and don't overheat them. I melt in the microwave at 50% power in short bursts, stir, repeat.


cheatize Posted 13 Feb 2011 , 12:50am
post #6 of 9

Remelting them makes the bloom go away? That's all I have to do?

DianeLM Posted 13 Feb 2011 , 1:32am
post #7 of 9
Originally Posted by cheatize

Remelting them makes the bloom go away? That's all I have to do?

Yep! Once you remelt them, the oil redistributes evenly.

cheatize Posted 13 Feb 2011 , 6:05am
post #8 of 9

Dang! I mean, thanks!
I threw away about 2 lbs earlier today. icon_sad.gif

mommachris Posted 15 Feb 2011 , 10:56pm
post #9 of 9

Thanks for the input.
I used it with fine results..just a little crisco to thin it out and it worked beautifully.
Dipped over 500 cake balls and no problems.


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