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Post by chocolate mamas on Dec 5, 2012 6:53:55 GMT -5
Hi I have been having problems with sugar bloom in my chocolate and I am wondering if anyone has had this problem and has solutions.
I am based in East Africa and we have just started to get our very small chocolate company off the ground. Because we are equatorial and on the ocean we know this would be a problem. I have desiccants and rice to absorb ambient moister in the air, AC's all over the place and I am trying to get a dehumidifier. But I am not sure what else to do.
The sugar bloom in the chocolate happened in September when the weather started to get hotter. We put in place desiccants and rice and the problem went away. However now it is back and all of my previous solutions don't seem to be working.
If anyone has had experience with this and has solutions please let me know.
Thanks
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Post by Sebastian on Dec 6, 2012 7:18:54 GMT -5
Eliminate condensation on your chocolate and you'll eliminate sugar bloom.
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