Home > Choco Faqs

FAQ Index

`Pure` chocolate is any chocolate where cocoa butter is the main ingredient.
`Seed` chocolate is any pure tempered chocolate that is used to begin the crystallization process during tempering. The chocolate that you are using to melt will also be used to temper. Simply reserve a small portion of the chocolate you are melting and set it aside. When you are ready to temper, use this portion as your `seed`. Any pure chocolate that you buy commercially is already tempered.
No. Any form the chocolate takes will be fine.
Chocolate is very fickle. You need to have an adequate environment to temper chocolate. The room temperature should be somewhere between 65-70F for chocolate to set and the humidity must be below 50%. Make sure you used seed chocolate. Finally, make sure no moisture has come in contact with the chocolate, either with the tools you use or what you may have dipped. If this does not solve the problem contact Chocolatier Joe on the ChocoVision homepage.
Make sure the mold is not too cold. For the best results make sure the molds are slightly warmer than room temperature (78-80F). This will also give you a better shine on your product as it will soften the cocoa butter deposited on the mold from previous use.
The whitening on chocolate is called `bloom` meaning, chocolate has sat too long or gotten too warm and the cocoa butter has separated and floated to the surface of the chocolate. It is an indication that the chocolate has been stored improperly. There are two types of bloom: Sugar bloom and fat bloom. Sugar bloom is normally caused by surface moisture. The moisture causes the sugar in the chocolate to dissolve. Once the moisture evaporates, sugar crystals remain on the surface. Although sugar bloom is most often the result of overly humid storage, it can happen when the chocolate has been stored at a relatively cool temperature and is then moved too quickly into much warmer surroundings. When this happens, the chocolate sweats, producing surface moisture Fat bloom is fat or cocoa butter that is separating from the chocolate and depositing itself on the outside of the candy. The most common causes of fat bloom are quick temperature changes and overly-warm storage.