Chocolate osmosis?

[pastryani]

I made a batch of bonbons 2 weeks ago, filled with a rather soft cardamom white choc ganache. When I unmolded them they looked fine, but this is what they look like today:

The bonbons that were once smooth, are now grainy and bumpy. When you rub your finger across the surface, little whitish granules come off, but the surface is still bumpy (looks as though something from inside is trying to migrate to the outside).

What's going on here? I'm guessing they're no longer good to eat?

[Chocolot]

Sugar bloom?

[keychris]

It sounds like sugar bloom. If they got some condensation on them at some point, it dissolves sugars in the chocolate, then the water evaporates and leaves sugar granules on the surface, giving the exact thing you're describing. Where were you storing them?

 

Edit: Ninja'd by the Chocolot!

Edited October 27, 2015 by keychris (log)

[pastryani]

They were stored on my counter at room temp, on a cookie sheet.  Next time in an airtight container, I'm guessing?!

[Kerry Beal]

What do the little bumps feel like? Crystalline or greasy? How high fat was the filling?

[pastryani]

Definitely crystalline.

[Kerry Beal]

Then I'm with everyone else - sugar bloom.  Did they spent too long in the fridge at any point in their production?

[pastryani]

Hmm, I guess that depends what "too long" is.     Probably about 10-15 minutes I'd say, since the ganache was particularly soft.

[Kerry Beal]

Yeah - that would not be too long.