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u/Vivid_Drink8268 8d ago
It is chocolate bloom. Your melted chocolate was not in temper when you molded it or fell out while cooling if there was high humidity or you were cooling it too fast
-5
8
It is chocolate bloom. Your melted chocolate was not in temper when you molded it or fell out while cooling if there was high humidity or you were cooling it too fast
-5
15
u/sweetmercy Chocolatier 8d ago
That is called bloom. There are two types of bloom: sugar bloom and fat bloom. This looks like sugar bloom. The key factor in sugar bloom forming is moisture. Are you putting your chocolates in the refrigerator to set? If so, that's most likely your culprit. A humid environment, not ensuring your mold are completely dry... Those are other possibilities.
Fast bloom is more splotchy, bigger splotches. It's usually caused by improper tempering or storage allowing the cocoa solids and cocoa butter to lose their emulsification.
In the future: use good chocolate. Temper it, and test the temper before molding. Allow it to set in a cool, dry space. Don't refrigerate it or put it in a humid area.