Share 'Humidity? Too cold fridge? Problems with bloom'

Hello! I'm new to this, so will welcome any advice. I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method. I have fairly consistent results (after buying several thermometers of increasing accuracy and price!). The inconsistency is that some chocolates gain a white (sugar?) bloom, not a butter one, when stored for a…