Discoloured chocolate... .why?

[selfraising]

For the first time this year, I made some chocolate peppermint creams and hoped to put them in prezzie hampers. I stored them in gift boxes, between tissue paper in a cool dark environment. When I opened one this morning some of the chocolate had gone a lighter colour. What have I done wrong?

[Jeanied]

Would you say it had developed a bloom on the surface SR?
That is caused amongst other things, by the change in temperature - and only spoils the appearance not the taste.

[Pumpkin Becki]

Jeanie is absolutely right. Because your chocolate is untempered, the crystals have got a bit mixed up as it cooled, this causes the bloom. The only way to stop this happening it to temper your chocolate: Tempering Chocolate Article - Allrecipes.com

...or alternatively, eat them very quickly, which is my preferred option

[Glutton4...]

...or alternatively, eat them very quickly, which is my preferred option

Why does that not surprise me!?

[Jeanied]

Just wondering if it would help to re-melt the surface under a hot hairdryer and then chill quickly (outside!)

[selfraising]

Just wondering if it would help to re-melt the surface under a hot hairdryer and then chill quickly (outside!)

Unfortunately I thought the chocolate might have gone off so I binned them! However, I am going to make a fresh batch and will try the tempering method.
Does anyone know if choc peppermint creams can be frozen?

[Pumpkin Becki]

Why does that not surprise me!?

............

[FionaH]

Its cos you are NOT supposed to cook with choccy you are sposed to eat it!

Can not believe you threw those out! You daft bat, next time ring me and I will come round and eat them