Every time I use my molds for chocolate bars, they bloom. However, If I dont use the molds and pour the chocolate on parchment paper, the chocolate is perfectly tempered, shiny and has a beautiful snap. As soon as I put the same chocolate into a molds, it blooms in the center on the top of the chocolate while the outside edge looks tempered.
This has now happened three times. the air temp is approx 64-68F, and the humidity has been about 40% with moderate air flow in the kitchen. I am using thin theroformed molds from tomric that are unheated before I pour the chocolate into them.
How can an unheated mold pull chocolate out of temper?
Has anyone experienced this before? I appreciate any advise or tips.
Thank you for those resources. I have looked into getting Beckett's book Industrial Chocolate Manufacture and Use, but have shied away because of the price. I think Ill start with Youtube and The Science of Chocolate and see how far I can get with those.
I too use Tomric molds and have issues with pull off marks.
Do you mind sharing your "setting" process?
We use a True refrigerator with a chocolate/wine thermostat (55-60F) to set the chocolate.
Are you certain it's bloom? I've seen moulds - when clean - have soap or mineral residue left behind on them that's invisible to the naked eye - but the chocolate pulls it off the mould and leaves surface discoloration. Could be a potential.