I just opened a brand new bag of ghirardelli dark chocolate melting wafers, melted them, put them in the mold, and when it was completely dried (not in the refrigerator) it looked cloudy brown in something spots. I tried the same thing again but placed it In the fridge- same thing happened. Please help! Can this chocolate be fixed? Are these not good chocolates? I usually use Wilton brand but I hate the flavor of them so I switched. I attached a photo of the chocolate.
that looks like bloom where the choco got out of temper and that's the cocoa butter -- it just need to be re-tempered
like did you get it too hot when you were melting it -- or maybe before you bought it if got too hot or something
Looks like you got the chocolate to hot. Did you use a double boiler or did you melt it in the microwave? Personally, I like using the microwave- I find it a little more forgiving. As far as the chocolate goes I use Lindt 78 or 85% Cacao. I find that it has a good snap and dries with a nice sheen, its a bit pricey though.