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I am encountering a problem with my milk chocolate blooming.  My dark is not having any problems.  Is there a temperature difference that my  room needs to be at for the milk?

Thank you!

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How did you temper them? Each most likely has its own tempering profile: "...milk fat delays the onset of crystallisation, lowers the melting point of cocoa butter and that chocolate containing milk fat requires lower temperatures and longer times for tempering." source

We are using a Selmi Futura tempering machine.  We temper between 84.2 and 86 degrees fahrenheit.  Our room temp is about 64 degrees and our cooler is at 58 degrees.


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