The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Hello, Chocolate Lifers,

Im new to chocolate making, but not the consumption ;-) 

I recently got myself a small melanger, and I have run a few batches of nibs through it, and I see my temp hitting 170F.  I have been following the guide on Chocolate Alchemy, its within the range that is mentioned.

When Im done with the refining I pour it onto a sheet of plastic wrap, and double it over till it is cool.

My question is this;

The finished chocolate has ALOT of bloom. Is that normal?

I find it ironic that the one quality we dont want is inherent in the manufacturing process.




Views: 125

Reply to This

Replies to This Discussion

Yes, this is normal. After running through the melanger, you'll need to temper your chocolate to get stable, bloom-free chocolate. There's a lot of information on tempering on this forum and on the CA site and forum, so I won't repeat it here.


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