Does lecithin help chocolate keep its temper? Or is there anything that helps prevent bloom? I use silicone molds and the chocolate starts turning a lighter color after a couple weeks. Chocolate from the same batch that I pour into polycarbonate molds stays fine, only the silicone ones bloom. Are there any suggestions for this? Thanks!
The problem you're running into is that the silicone is insulating the chocolate and keeping it warm too long at temperatures which create different types of crystals. Your silicone molds need to be cool.
Thanks Brad I will try this!