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When I make chocolate-covered spoons, using melted chocolate chips or baking chocolate, it dries with a whitish layer on top. What can I do to prevent this?

meme - from saskatoon, sk

What you are seeing is the cocoa butter separating out from the chocolate. To prevent this, you would need to temper the chocolate - tempering involves slowly raising and lowering the temperature of melted chocolate while constantly stirring which causes the structure of the large cocoa-butter crystals in the chocolate to repeatedly break and then reform, making it more stable. To make candy-making easier, we recommend you use Candy MeltsĀ® or other confectionary coating. These are formulated specifically so that they don't separate, and the resulting candy is nice and shiny and hard.

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