Chocolate problems

[Domy]

Hello everyone!
I make truffles for my clients and have no problem whatsoever.. things get complicated when I start to make small chocolates that I put in small cupcake holders (really small) with just melted chocolate (try to keep it as pure as possible) and then decorate with different nuts, etc.. the chocolate starts to have little spots on them or it gets a sort of shady look the next day.. not fresh looking at all.. can't sell that.. I know that if you keep truffles at room temp in an airtight container everything is ok...but with these ones I do not know what to do?? should they be refrigerated right away.. or is it the contact with room temp that makes them look this way?
Many thanks for any advice!!

[foodnfoto]

Those spots, streaks and dusty looks are classic indications that you have not tempered your chocolate properly before pouring into the little cups. The chocolate probably does not have the same "snap" that it did before you melted the chocolate either and probably has a lighter, grainier texture. When chocolate is melted, the cocoa butter crystals become seperated from each other and the cocoa solids. You must go through the tempering process to bring them back together again.
This will not happen to your truffles if you have used cream or another such emollient to make the truffle mixture.

If you do a search of these forums, you'll find instructions on how to temper chocolate.
Try:
Tempering chocolate
or:
tempering chocolate?

[Free Rider]

Not answered in the threads listed:

Can you take already tempered chocolate and melt it slowly enough that it does not come out of temper? In other words, can you melt and let set without having to go through the whole tempering process?

Also, is there another method to tempering other than seeding?

[panini]

The bloom or the dusting is usually a result of an improper temper or temperature fluctuations. Tell us a little more about your method and proceedure.
Sorry I repeated previous posts.
All of us can together, we can certainly fix your problem

[Domy]

Ok, am getting it.. must temper before but, if I add a fat such as cream, do I have to go through all that? I would prefer not to add cream to this chocolate, but if I am not successful with the tempering (sounds quite precise) maybe adding a fat would work?