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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.



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Thanks Victor!


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