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.