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