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How Do You Keep Chocolate From Turning White After Melting?

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  1. When chocolate turns white after melting, it’s called “chocolate bloom.” To prevent this, I follow two methods: Firstly, I make sure no water comes in contact with the chocolate while melting. Water can cause the chocolate to seize and become lumpy. I melt the chocolate slowly using a double boiler or in the microwave at low power, stirring frequently until it’s smooth. Secondly, I temper the chocolate. Tempering involves melting, cooling, and then gently reheating the chocolate. This helps stabilize the cocoa butter and prevents the formation of those white streaks on the cooled chocolate. So, keep water away and try tempering for smooth, glossy, and stable melted chocolate.

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