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J.Green

Troubleshooting tempering

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Can you temper chocolate that has bloomed?

 

I've seen some responses from friends that have said to melt down bloomed chocolate to 115 and then use a new 'seed.'

But haven't tried it yet.

 

Any thoughts?

Thanks

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3 minutes ago, J.Green said:

Can you temper chocolate that has bloomed?

 

I've seen some responses from friends that have said to melt down bloomed chocolate to 115 and then use a new 'seed.'

But haven't tried it yet.

 

Any thoughts?

Thanks

Yes you can - melt it down and reseed. Is it milk, white or dark? Temperature you reseed to will depend.

 

 

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Reviving and old post. Can you reseed chocolate that's suffered from sugar bloom?

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7 hours ago, cslas said:

Reviving and old post. Can you reseed chocolate that's suffered from sugar bloom?

Good question - once that sugar is out of the complex you might end up with grit. Better to use in a ganache or hot chocolate.

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