I just finished reading about a technique that says raising the temperature of your finished chocolate to 89.6-95 F for 80 minutes can postpone bloom development for one year. Has anyone ever tried this? Ever heard of this?
I'm very interested in hearing any success with postponing bloom for as long as possible.
Any special cooling tips?
You can share this discussion in two ways…
Share this link:
Send it with your computer's email program: Email this