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Okay, quick question:  I've had a few of my pieces of chocolate that I've been trying to mold have some "bloom" in them.  I was wondering if I can re-melt and re-temper the chocolate and use it again or since it "bloomed" it's pretty much not useable anymore..

Thanks in advanced. 

Tags: bloom, melt, temper, tempering

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Heat to 115 F to break the seed crystals and then re-seed with tempered chocolate and bring to temper again. Should work.


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