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Post by dmason on Dec 15, 2006 11:13:08 GMT -5
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?
Thanks, Dave
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Post by Alchemist on Dec 15, 2006 11:19:12 GMT -5
You can temper over and over. No harm.
To keep it from happening again, keep it cool. If it was tempered, and then bloomed, it sounds like the chocolate got warm and untemered.
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