Discoloured white chocolate chips
When baking rasberry and white chocolate muffins, the chocolate chips come out brown and discoloured on top and white in the middle. The taste of them is not affected. Does anyone have any (hopefully simple) solutions to make sure they come out nice and white. Also, the muffins were not overcooked, they came out nicely baked, fluffy on inside, not burnt anywhere.
Best Answer
This is a very easy fix. If you simply coat the chips in flour before adding them to the mix, and then gently fold them in, you should get no discoloration, and the chips will stay suspended and not settle to the bottom. For gluten-free recipes, coating with 10x powdered sugar will also work, as it contains cornstarch. The trick is coating the sugar-containing items with starch of some kind.
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Can you use discolored chocolate chips?
indefinitely. Despite the "mandatory expiration date", chocolate does not go bad in that it is unsafe to eat. The discoloration or "bloom" you see is nothing more than the cocoa butter which has separated due to either age or improper storage (most likely in a too warm area).How can you tell if white chocolate chips are bad?
How can you tell if white chocolate is bad or spoiled? The best way is to smell and look at the white chocolate: if the white chocolate develops an off odor, flavor or appearance, it should be discarded.Is discolored chocolate OK to eat?
Fat and sugar bloom damage the appearance of chocolate and limit its shelf life. Chocolate that has "bloomed" is still safe to eat (as it is a non-perishable food due to its sugar content), but may have an unappetizing appearance and surface texture.Why is my white chocolate turning brown?
If the heat is too high, the white chocolate may "burn" and create clumps. Make sure there is just gentle heat warming the chocolate, and be sure to stir with a rubber spatula as the solids begin to melt.How To Fix Seized White Chocolate
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