White streaks on finished chocolate can be frustrating, but the good news is they’re usually cosmetic and fixable. These marks often show up when chocolate cools or sets under less-than-ideal conditions, or when moisture sneaks in where it doesn’t belong.
Instructions
Chocolate solidified too slowly: When chocolate cools gradually instead of setting evenly, the cocoa butter can separate, leaving pale streaks.
Fix: Encourage even cooling by slightly lowering the temperature of your workspace or moving chocolate away from warm surfaces—just don’t shock it with extreme cold.
Chocolate was not tempered properly: Skipping or rushing tempering prevents stable cocoa butter crystals, causing streaks and a dull finish.
Fix: Remelt and carefully retemper chocolate using proper temperature stages for smooth, shiny results.
Water or steam contact: Even a tiny drop of moisture can react with chocolate, resulting in streaks or a gritty texture.
Fix: Always keep utensils, bowls, and molds dry, and work in a low-humidity environment.
Dirty or damp molds: Residue, oils, or leftover moisture prevents chocolate from setting evenly.
Fix: Wash and completely dry molds before each use.
Sugar bloom: Moisture can dissolve surface sugar, which recrystallizes as white streaks once dry.
Fix: Store chocolate in a cool, dry place and avoid condensation during handling.
Good to Know:
Chocolate with white streaks isn’t ruined! Solid pieces can be safely remelted, retempered, and reshaped into smooth, glossy chocolate—saving your batch and keeping it gorgeous.
