Why does the chocolate turn white?
A whitish film may appear because of two reasons:
* greasy white stain
The chocolate has undergone changes of temperature and was stored in high temperatures
The crystals of fat in the chocolate change into liquid and migrate to surface,solidify and form a white film.
In this case chocolate is still edible and keeps all its properties.
*sugary white satin
Following condensation of water on the chocolate , the sugars have dissolved to re crystallise on the surface of the product.
Generally the taste of the product modifies and the viscosity increases.

Why does the chocolate taste bad?

Either the chocolate has been in contact with two elements:

• water
• light (sunlight )

or the contact with strong smelling products may cause or the shelf life may has exceeded.

Why does the butter comes up of the pralin?

If the chocolate has not been mixed well, the fats not combined to other ingredients when gounching the fats come on the surface of the pralin.

Why does the white chocolate sometimes lumps?

White chocolate contains a lot of sugar and milk proteins and lactose. These heat sensitive ingredients tend to agglomerate if the temperature exceeds 45'C. If there is high water content, this occurence becomes much more likely.

Why does the chocolate taste burnt?

Melting temperature was too high.

What are the recommended temperatures for melting chocolate?

Bitter chocolate :+45'C (113F)

Milk chocolate :+42'C (107,6F)

White chcolate :+40'C (104F)

How many times can couverture and ganche melted?

To avoid any problems , this operation should not repeated too often.Maximum 2 or 3 times are recommended.

How long can the melted chocolate be stored ?

In good conditions we suggest:

white chocolate : 2 weeks maximum

milk chocolate : 4 weeks maximum

bitter chocolate: 6 weeks maximum

What is recommended when storıng melted chocolate?

We recommend in temperatures between 45'C and 50'C and in tanks with double wall heated and an appropriate mixture.

Can various types of chocolates be mixed?

There is no problem if you wish to create your own brand but the homogeniousity must be arrranged well and the chocloates must be mixed very carefully.

Can chocolates given new colours?

Yes, you can cereate new colours by adding not more than %5 of lecithin based colourings.

How can the chocolate aromatised?

With flavours soluble in oil mixed with melted chocolate.

Why does the drops stick together?

The chocolate has been stored in high temperature, then melts and sticks together.