I have been making a mexican style chocolate and have had several successful batches. This last run I may have let it go too long however and it bloomed. Can tempering return it to normal or is it not reversible? Any advice on how to prevent this in the future?
Ben: Please create a discussion in one of the forums instead of posting in the shoutbox. No one ever replies to the shoutbox.
Dec 17, 2018 10:33:41 GMT -5