ASo yesterday night I ventured into the world of cake pops and had a couple issues. Luckily Google solved most except this...[IMG ALT=""]http://www.cakecentral.com/content/type/61/id/3288472/width/350/height/700[/IMG]
Anyone run into this problem? They look like freckles :(
And this is why I have a love hate relationship when it comes to making cake pops 
What type of chocolate did you use?
And what process did you use to make the cake pops?
Maybe we can start there to figure out what happened.
maybe your chocolate did not melt properly because the dots are so concise -- but that's what i think of -- like did you melt chocolate chips? could be those pesky little chocolate chips top knots that did not melt all the way?
A
Original message sent by MissCuteCupcakes
And this is why I have a love hate relationship when it comes to making cake pops 8)
What type of chocolate did you use?
And what process did you use to make the cake pops?
Maybe we can start there to figure out what happened.
I'm using callebauts white and milk choc. Did crumbs+IMBC then fridge then dip. The chocolate melted all the way and looked really nice. I left them in the kitchen overnight and woke up to this :/
Quote:
discs or chips -- it also could have bloomed a bit before you melted it and the little blooms came through your melting process intact? if it had been in different temperatures it could have developed some condensation -- might have been too cold then too warm -- cocoa butter bloomed slightly and didn't re-melt for you --
unless you have some added salt or sugar that did not incorporate i like this blooming answer 
bloom is chocolate improperly stored that causes either sugar or fat to form on the surface looks whitish to some degree -- so that's possibly what that is -- the chocolate is not bad it's just out of temper -- you know how it has to be heated up & down to get in temper -- it's very finicky --
it's just a guess on my part -- was it on the yellow ones?
chocolate is a finicky substance and temperature maintenance is critical to it's performance -- it's been summer here in the states -- i mean even 10 minutes too long in your car on the way home could do it -- or 30 minutes sitting on a loading dock somewhere could change the temperature and bloom the choco -- then if it didn't get hot enough to melt evenly just that little bit --it made polka dots
if the sun shines on that cupboard at any time during the day or any place the chocolate was before you got it even in winter -- it's such an even sprinkling of little polka dots -- it looks as if some of the choco might not have been kept in temper -- it could be something else but this is also a possibility -- air tight is not necessarily a factor -- it's about the temperature all the way through the chain of custody -- i don't know for sure what it is --
just a thought for you
AYou could always try tempering the choco yourself before dipping. As I myself have only made cake pops once i could not say what went wrong and why you have the polka dots. Just running off of what K8memphis is saying. If it is a temper issue then I would try tempering before using. It may take a little time and practice but may also solve this issue.
ESO puntitos son aire que suele pasar cuando se mueve mucho el chocolate al disolver por ello se debe dar unos golpes antes de usar y estar pendientes por q en el momento que salen podrias rellenar ese pequeño huequito
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