Ask Nancy

What you are seeing is the cocoa butter separating out from the chocolate. To prevent this, you would need to temper the chocolate - tempering involves slowly raising and lowering the temperature of melted chocolate while constantly stirring which causes the structure of the large cocoa-butter crystals in the chocolate to repeatedly break and then reform, making it more stable. To make candy-making easier, we recommend you use Candy Melts® or other confectionary coating. These are formulated specifically so that they don't separate, and the resulting candy is nice and shiny and hard.