Problembeginnerdraft

Chocolate turns grey and streaky

Also searched as: fat bloom, sugar bloom, white chocolate film, bloom

In short: The fat crystals have arranged themselves wrongly (fat bloom), or moisture has drawn sugar to the surface (sugar bloom).

Picture it

Like frost on a window: something travels to the surface and crystallises there.

What happened in your kitchen?

Question 1

Did you melt the chocolate yourself and let it set?

Not tempered
Without , melted chocolate sets in unstable crystals.
Next time: Temper it · For sauces and cakes it does not matter
Stored too warm
Warmth melts cocoa butter, which recrystallises on the surface.
Next time: Store cool and dry, not in the fridge
Moisture
Condensation dissolves sugar, which crystallises white as it dries.
Next time: Do not take it straight from the fridge into a warm kitchen · Wrap it well

Sources · 2