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question about wilton chocolate

post #1 of 9
Thread Starter 
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.

mommachris

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

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wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply
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?
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.
As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow
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As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow
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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.
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.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #6 of 9
Remelting them makes the bloom go away? That's all I have to do?
post #7 of 9
Quote:
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.
post #8 of 9
Dang! I mean, thanks!
I threw away about 2 lbs earlier today. icon_sad.gif
post #9 of 9
Thread Starter 
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.

mommachris

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply

wife to David for 25 years
mom to 13 blessings
Nine who are still living at home that range from 22 to 4 years old.
Holly, Amy, Aaron, Evelyn, Zebedee, Melody, William, Melissa and little Tobin
and four more sweet babies in heaven.

Reply
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