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.
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.