"It's not sugar bloom. Sugar bloom is usually the result of condensation on your bars, which creates tiny sticky dots on the surface.
Your chocolate isn't tempered properly. There is a tremendous wealth of information…"
Discover Chocolate and Live La Vida Cocoa!
-
Jessica
- NA
- Tanzania, United Republic Of
- Blog Posts
- Discussions (1)
- Events
- Groups
- Photos
- Photo Albums
- Videos!
Jessica's Discussions
Sugar Bloom Problems
Started this discussion. Last reply by Brad Churchill Dec 18, 2012. 1 Reply 0 Likes
Hi All in desperate need of help. I have been making chocolate for the last 9 months so i am relatively new to the process. Everything was going great until about a month ago when i started getting…Continue
Jessica's Page
Latest Activity
Jessica posted a discussionSugar Bloom Problems
Hi All in desperate need of help. I have been making chocolate for the last 9 months so i am relatively new to the process. Everything was going great until about a month ago when i started getting what i think is sugar bloom. I am based in east africa and there has been a large change in weather in the last couple of months with a significant increase in humidity. Basically what I am getting is chocolate that looks great and has a perfect snap for a day or two - or maybe even longer but…See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- First batch of edible chocolate that I made
- My favorite chocolate is:
- changes all the time
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
