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Old 12-20-2013, 05:14 PM   #1
Junior LCF Member
Join Date: Feb 2012
Posts: 51
Gallery: Mrs. Binkums
Chocolate trouble

Hi everyone, I'm having some chocolate trouble, I have a whole unopened bag of dark chocolate chips that I had put in a cabinet in my kitchen, the cabinet next to the stove and is where I store most of my baking products, well long story short the chocolate appears to have sweated and has the grayish funky look to it...my question is, is there any way to salvage this chocloate either by remelting it or something alone those lines?
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Old 12-20-2013, 05:32 PM   #2
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Join Date: Oct 2011
Posts: 236
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Stats: 164/115/112 5'2"
WOE: Atkins
Start Date: October 2009
You can still use it. That is just the cocoa butter rising to the top (called "blooming"). It does not affect the taste, just the looks. It's perfectly fine to use.
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Old 12-20-2013, 07:41 PM   #3
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Join Date: Sep 2004
Location: Mostly in the kitchen!
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Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Yup, exactly what At Last says. It may not LOOK pretty but if you melt it the cocoa butter will melt back in and it will be fine.

In the future, store your chocolate in a cooler location to avoid this problem!
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Old 12-22-2013, 09:05 PM   #4
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At last and Charski.... thanks you so much..I thought it was ruined...
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