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Post by jason1976 on Feb 29, 2016 17:47:16 GMT -5
Hi,
After aging a batch of chocolate for three weeks, I was going to temper it, only to discover that it had bloom severely, plus, upon cutting into it, it was like a block of cocoa dust with a thin layer of chocolate. The humidity in the room was not too high. What might have happened?
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gap
Apprentice
Posts: 390
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Post by gap on Feb 29, 2016 18:50:31 GMT -5
If the chocolate wasn't tempered when you let it set, it will bloom.
Melt it to 45C and then temper it as normal - you should have no problems. If there are some granules in the melted chocolate, you can use a stick/immersion blender to blend them in before you start the tempering process.
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