ok.. a while ago i posted that i was making everyone chocolates for christmas... i did and everything went well... heres the problem

i have some left over that we just tried, and there flaky?! the milk chocolate under the candy melts is flaky almost like an aero bar..


anyone have any idea why?

Would you please give me a better description than flaky? Is it crumbly, or powdery on the outside? I am having a hard time understanding this one, and I have never eaten an aero bar, so I am at a loss.

Sometimes exposure to extreme temperature changes can effect chocolate. Was it overheated when you melted it? Did you use candy melts or real milk chocolate under the melts?

Inquiring minds want to know.... (it is WAY past my bedtime!)

Theresa

I agree, we need more information about your chocolate. However, based on what you are saying you may not have tempered your chocolate properly, water may have come in contact with your chocolate which causes it to seize, or after your chocolate dried it felt a fluctuation in temperature. Then it left a powdery, flaky like substance called "bloom."

I would suggest checking out this cool website www.baking911.com and select chocolate. They have so much information it is crazy and everything you ever needed to know about chocolate tempering, storing, etc.

Hope it is better in the future!