Bloomed truffle shells

[Damnfine]

I have a box of truffle shells that were not stored properly and have bloomed. If I fill and dip them in tempered chocolate, will the newly dipped chocolate bloom due to the layer underneath it, or will the outer layer seal the under layer and keep them looking nice?

[Kerry Beal]

Ah - the million dollar question. Most of the time covering the untempered with tempered will be fine. On occasion I've noticed that they bloom. So not much of an answer I guess.

 

[Jim D.]

Before you go to a great of work, possibly with a disappointing outcome:  If you have a little bit of ganache left over from another project or can throw one together quickly and also have a little bit of chocolate you can temper, you can experiment with a small number of the shells and see what happens. If after watching them for a while, they are OK, then you can (with guarded confidence) use the rest, with the usual caveat that chocolate behaves differently from day to day (or so I have found). 

[keychris]

if they bloom, a liberal coating of shiny metallic powder should fix that

[Tri2Cook]

Worst case, if experiments show it to continue to be a problem, you could dip them and roll them in something to coat. Not that there's anything wrong with that, I only call it "worst case" because it's not what you had in mind.

[Kerry Beal]

1 hour ago, keychris said:

if they bloom, a liberal coating of shiny metallic powder should fix that

Been there, done that.