I made some for DS's birthday party, set them in their moulds in the fridge, took them out and put them in a container in the cupboards, and they went all white and crumbly. Taste ok, but look horrible.
So, did I use the wrong chocolate (I used divine milk)
Did I melt it wrong? (I've read some slightly confusing stuff about tempering online...is this the problem?)
Is the fridge the problem (I did try setting them at room temp - they didn't go white, but were impossible to get out of the mould without breaking them)
I need your tips please - DS's party is on Saturday.
TIA