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?
I'm from Brazil, with median temperatures almost reaching 40ºC (104ºF) and high humidity tax, almost 80%, by the year. I'm looking for a small refrigerated cabinet to keep chocolate and confections fresh overnight or more, free of ice and excessive humidity. I've tryed a small wine adega from Electrolux, with compressor and adjustable temperature control between 12º/18ºC (53º/64ºF), without control humidity, but it wasn't a good solution because it generates ice on inner top of cabinet and humidity without control. I'm thinking making my own small cold room/cabinet and your design sounds good and may fix this issues… Could you help me? sorry my English... : ]