Post Punk Kitchen Forum

I was making chocolate-coffee-almond truffles this weekend and using my $1 section silicone heart molds from Target. Well, the chocolate once unmolded took on a dry chocolate look, though the taste did not taste like dried out chocolate. I used the same chocolate mix to make bark on parchment paper and no off color happened there.

Is this a problem when using silicone molds? Can I prevent this because I want to make cute v-day sweets for friends this year!

Did you put them in the fridge? I just watched an episode of the great British bake off, where they used silicone moulds to make (very shiny) chocolate tea cakes. They said if you put them in the fridge to harden the chocolate it will lose the shine and go a bit dull/white looking.

Damn fridge! :/ My cat has claimed the kitchen table as his SPACE for the moment so I did not want cat fur truffles...also I needed a chocolate fix pronto!

Did you temper the chocolate? The only way to make sure you get a nice smooth finish on something dipped in melted chocolate is to temper your chocolate first.

Ya, I did. Like I said the chocolate from the same batch that was on parchment turned out fine. The silicone mold chocolates turned out off color...