Could someone please advice what went wrong with my chocolate dipped popsicles. I dipped them straight out the fridge. In the beginning they looked smooth and Matt not shinny but the next day they started having spots on them and second day they turned terrible. The chocolate was melted in microwave and I used Callebaut chocolate.
Were they real popsicles - ice cream on a stick, dipped in chocolate - or were they cake pops?
Most likely, the chocolate was not tempered correctly and it bloomed.
in other vanilla news I bought a two ounce bottle of Watkins vanilla powder for ten bucks at wal mart -- and I am surprised at the price with sky high vanilla prices I expected it would be higher -- '' the first ingredient is dextrose though so i'd surely rather have something with more vanilla oomph but...I use it rarely so oh well
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