Hello, I’m new to egullet. I’m a pastry professional but an amateur chocolatier. I’ve been teaching myself about chocolate at home, mostly through trial and error. I’ve got this bar that is stumping me and was hoping you all might have some input.
It starts with a layer of tempered dark chocolate, with bread crumbs that have been browned in olive oil and Maldon salt sprinkled over it, then another layer of tempered chocolate over it. About 75% of them all come out with some kind of bloom on them, but a few have these bright white spots that I can’t explain. My guess is maybe the Maldon is attracting moisture? The spots seem to appear within a few hours. The front of the bar has the white spots that mystify me, the back has the random bloom spots. Any ideas??