Posted by Dawn on November 18, 1998 at 16:28:09:
In Reply to: chocolate discoloring posted by Mr O'Leary on November 18, 1998 at 13:07:42:
Sounds like your not tempering the chocolate properly. Don't let the chocolate get too hot. Bring it up to 120 tops, work with it about 86. I like to use the microwave on med-low at 30 second intervals. Could be old chocolate or perhaps a contaminat was introduced during melting. Are you doing this on a humid day?