Monday, November 30, 2015

How To Save Streaked Chocolates

It's that time of year again,
when Mrs. Claus gathers the family around
for chocolate dipping.

Despite years and years of dipping experience
(maybe even centuries, since it is Mrs. Claus)
on occasion, some of those would be gorgeous
chocolates develop ugly streaks or spots!  Although
they still taste the same with streaks and spots,
Mrs. Claus isn't about to serve those!!

It just wouldn't do for a beautiful presentation.

Streaking or graying, which can be called bloom, 
can happen right away when the
chocolates are cooling after dipping, or it can happen a day
later.  Generally the chocolate got too hot when melting, or
you didn't let the chocolate cool down enough before dipping.

You have all seen bloom on a bag of chocolate chips.  It doesn't
hurt the flavor just the look.

Of course this year, one batch of lemons developed
unsightly streaks - almost as bad as unsightly cellulite!!

So Santa's Elves came up with a quick and easy solution!

We used Wilton's edible Gold Color Mist to
cover the gray streaks.  Not only does it save them
from being the ugly chocolates in the box, but
it adds a fun flair to the box or dish of candy.

They also have it in silver, pearl and lots of fun colors.  
You could use it just to make your chocolates more elegant.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. A very pretty save-great idea:@)

  2. Looking forward to seeing your Christmas decor and happenings! Your blog is always one of my favorites!


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