Share 'Redipping bloomed chocolate'

This is my first post. Today I tempered by seeding about 3kg of dark chocolate for dipping and molding. I did a temper test which was fine so I filled my molds and let them set while enrobing some salted caramels. I enrobed a batch of about 40 and decorated them with a small sprinkle of himilayan crystal salt. They set up nicely, I put them along with the molded cherry cordials and some dipped ma…