Help! I'm trying to make an assortment of dried, chocolate dipped goodies--ginger, apricots, figs. Thankfully I only did a few last night.
On the advice of the pastry chef at work (I'm a line cook but clueless about sweets), I heated some bittersweet chocolate in a double boiler to about 120F, then cooled it to just below body temperature before dipping. It tastes great, but has a whitish, marbled appearance. What did I do wrong?