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Post by Chip on Jun 8, 2018 12:40:09 GMT -5
This happens with both dark and milk.
I make a nice batch of chocolate. I temper it using the silk method. I pour off 5 or so molds, then with the leftover make peanut/almond/macadamia nut clusters.
The molds come out perfect. All the clusters bloom. And bloom. I just made clusters of peanuts, another with almonds, another with macadamia nuts. Same chocolate. All bloomed.
Peanuts are salted. Almonds and macadamia not salted.
Any hints? Thanks!!
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Post by Ben on Jun 11, 2018 8:57:56 GMT -5
I've never made them, but if there's a large difference in temperature between the nuts and the chocolate, maybe that could cause a problem. You could try warming up the nuts to about the same temp as the chocolate and see if that helps.
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