The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!


I have a frustrating problem. I temper chocolate using the cold bath method (I heat to 45c, cool to 28, then heat to 31). Then I test the temper. The test looks fine. I make the "foot" of the ganache center and it looks fine.

Then I dip the centers, and when it cools I see "stripes" of bloom on all of the chocolates.

While working I always keep the chocolate above 28c and below 32c.

What may be the problem? Any advice will be appreciated.

Image attached.



Views: 303

Reply to This

Replies to This Discussion

Thanks Victor!

Maybe you have to re-check you tempering curve, go a degree lower or higher and do temper tests all the time, it could also be your room temp as mentioned above. They look beautiful though :) I love the patterns bloom creates.


Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service