Are you still chocolating? Id love to get some more info on your cold room, as I have suddenly encountered problems with bloom on my bars. The bars are pretty thick (3" x 3" and 80 g), so I'm assuming heat is getting trapped in the centre.
This has begun after taking on the Selmi One, which kicks off way too much heat for my a/c unit to battle.
I don't know if my problem is ambient temp, mold temp, or too slow/ too quick cooling of the products, as I currently place them on a rack in front of the forced cooled air. Im running some test batches today, but figure Im going to need a better cooling system asap.
Any thoughts on this?