Comments on: Variations in Candy http://candydishblog.com/2008/10/27/variations-in-candy/ The Official Candy Blog of the National Confectioners Association Thu, 11 Mar 2010 20:08:51 -0500 http://wordpress.org/?v=abc hourly 1 By: What You Read in the Last Twelve Months | Candy Dish Blog http://candydishblog.com/2008/10/27/variations-in-candy/comment-page-1/#comment-1966 What You Read in the Last Twelve Months | Candy Dish Blog Wed, 16 Sep 2009 14:04:20 +0000 http://candydishblog.com/?p=404#comment-1966 [...] Variations in Candy (a guide to normal variations that occur in the manufacturing [...] [...] Variations in Candy (a guide to normal variations that occur in the manufacturing [...]

]]> By: Carl http://candydishblog.com/2008/10/27/variations-in-candy/comment-page-1/#comment-127 Carl Mon, 27 Oct 2008 19:21:15 +0000 http://candydishblog.com/?p=404#comment-127 Yeah, chocolate is a dicey thing to handle. You never know - they could have been like that from the word go. At least your clients knew you appreciated them and meant well! If you get any water or condensation on chocolate you get that grey haze on it. It's a tossup - let them melt a little or get bloom on them from refrigeration? Yeah, chocolate is a dicey thing to handle. You never know – they could have been like that from the word go. At least your clients knew you appreciated them and meant well!

If you get any water or condensation on chocolate you get that grey haze on it. It’s a tossup – let them melt a little or get bloom on them from refrigeration?

]]> By: Denise http://candydishblog.com/2008/10/27/variations-in-candy/comment-page-1/#comment-126 Denise Mon, 27 Oct 2008 17:09:57 +0000 http://candydishblog.com/?p=404#comment-126 I have a horror story about chocolate bloom. I ordered a ton of Belgium chocolates to give to my clients this summer. My air conditioning went out (AAAIIIEEE) and in order to save the chocolates I put them in my refrigerator. I didn't need all that other food anyway! After the AC was fixed, I took them out. I merrily gave them to my clients, thinking they would be thrilled. I heard nothing from anyone. Surprised, I opened one of the remaining boxes (they were all sealed)to see a bunch of gray chocolates. They tasted fine, but they looked awful. I remain mortified. This is my chocolate shame. I have a horror story about chocolate bloom. I ordered a ton of Belgium chocolates to give to my clients this summer. My air conditioning went out (AAAIIIEEE) and in order to save the chocolates I put them in my refrigerator. I didn’t need all that other food anyway! After the AC was fixed, I took them out. I merrily gave them to my clients, thinking they would be thrilled. I heard nothing from anyone. Surprised, I opened one of the remaining boxes (they were all sealed)to see a bunch of gray chocolates. They tasted fine, but they looked awful. I remain mortified. This is my chocolate shame.

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