The white film or streaks on chocolate, called bloom, are harmless and result from temperature or humidity changes. Bloomed chocolate is still perfectly safe to eat—it just loses its smooth texture ...
I won't sugarcoat it (until later that is); tempering white chocolate is by no means an easy process. Why should you bother? Well, tempering chocolate melts the chocolate to a specific temperature so ...
To temper chocolate, you need a double boiler, a cooking thermometer, and a rubber spatula. The process of tempering involves heating and cooling chocolate to specific temperatures. Tempering ...
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Why does chocolate turn white? The real reason is not mold
When a glossy bar of chocolate suddenly develops a chalky, pale coating, most people assume it has gone moldy and head ...
What does a chocolate tempering machine do? A chocolate tempering machine automates the precise heating, cooling, and reheating process that stabilizes cocoa butter crystals in chocolate, creating the ...
Chocolate can also turn white even when it’s not stored in the fridge. “Think of leaving a chocolate bar in the car on a hot ...
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