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Post by madlu on Jan 22, 2018 6:28:22 GMT -5
Hey folks, I have some chocolate that looks fine on the outside, glossy and snaps well, but inside it looks kind of bloomed and the texture is chalky/dry/crumbly. Any ideas what's going on? Attachments:
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Post by cacaosublime on Jan 22, 2018 13:13:36 GMT -5
Never seen that before. But I think it would really help people wanting to help you out, if you can share your recipe, and the process you used to get to this result
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Post by Thomas on Jan 22, 2018 21:13:42 GMT -5
This is bloom. Either the chocolate was not tempered or came out of temper during setup in the molds or during storage due to the environment.
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Post by madlu on Jan 24, 2018 8:58:06 GMT -5
But isn't it weird that it would bloom on the inside but look fine on the outside?
I didn't make it, so I'm not sure what process the maker used, but I've bought from him before and his chocolate has always been fine.
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Post by Thomas on Jan 24, 2018 9:41:41 GMT -5
I agree that it is not typical looking bloom but it has happened to me in the past. In my case, I believe was an environmental issue (i.e. too warm) during setup. Maybe someone else has a better technical explanation.
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Post by madlu on Jan 26, 2018 1:11:04 GMT -5
Thanks Thomas
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