Need candy for your concession stand?

I got a bunch at Target for $.50 two weeks ago. 35 boxes worth.

Now its full.

any pics of concession stands?

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If you go tany chocalate especially better eat it fast.Bought some in bulk and some went bad..just didn't look right.Nobody wanted to eat it.


brickie

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Hey, Brickie-- Did it have a slight hazy/powdery look on its surface (sometimes with slight cracking)? If so, it is VERY common and is known as "bloom." It happens when the fat starts to seperate from the rest of the chocolate and condenses on the surface ("fat bloom"). It's caused by prolonged storage at a high temperature (even >75°F), although I think it most likely starts during shipping. There is also a type of bloom called "sugar bloom" which results from high humidity and is a grittier texture (don't store chocolate in a fridge). In either case the chocolate is perfectly fine to eat and is not "technically" bad. Just thought you'd like to know, because it's extreeeemely common (assuming that this is what you experienced).

Damn, Mike that is exactly what is was..Looked funny so nonbody wanted it..Good to hear if that happens it's still okay though.


brickie

Glad to be of service. Just one more thing my mom taught me about cooking.


Here's a pretty good picture of what it looks like (fat bloom on the right):
http://www.cbc.ca/gfx/photos/chocolate_bloom.jpg