How can I stop melted chocolate from going dull and whitish when it dries?
• A: Chocolate should be melted over very low heat and should not be allowed to get more than lukewarm – otherwise it takes on a whitish tinge when it dries, and loses its gloss. Putting it in the refrigerator to set will also make it dull. To melt chocolate successfully, grate it or cut it into small pieces and put it on a plate over a pan of warm water. When the chocolate starts to melt, work it well with a palette knife. This will ensure that it stays glossy when it dries.
