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Post by benjammin on Dec 12, 2018 12:39:56 GMT -5
Can someone please tell me what I’m doing wrong here? Had one batch that came out pretty good, but the last two have been getting milky looking bloom with a bunch of dark spots on the top like someone flung water or something over them (sorry can’t figure out how to post a picture).
FWIW, I’m using Ghirardelli 60% cocao baking chips, with a Wilton chocolate melter and plastic ketchup cups like you’d get at a fast food restaurant for molds, and the temperature in my kitchen I’m guessing ranges from about 65 to 75 degrees Fahrenheit, not sure on humidity though (I’m in Oregon, been pretty rainy out).
Could this possibly be resolved by using a dehumidifier, and/or perhaps switching to a different brand of chocolate?
Thanks, Ben
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Post by Chip on Dec 18, 2018 12:20:29 GMT -5
How are you tempering the chocolate? Bloom usually occurs due to improper tempering.
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