Here's a question - I haven't had this happen before so I'm not sure what the issue is.
The other day I set up two melters.
Melter 1 had the leftover chocolate from the last batch broken into pieces and melted to about 110 (43).
Melter 2 had chocolate straight from the bag melted to 110 (43) and then kept around 100 (37/38) the rest of the day.
I set these up around 8a and didn't end up having time to get to them until about 1p. I took the pan out of Melter 1 and left it on the counter for a couple of hours stirring occasionally. Then, I come back to melter pan1 and it looks like there is sugar bloom all over it. No idea how water would have gotten into the pan. So I call it for the day, skim off the top layer of chocolate into a bowl, and then pour the rest (maybe 3.5kg) onto a full size sheet pan. I left the tray on a rolling rack to cool at room temp. Today I take a look at the chocolate on the sheet tray - there is no evidence of bloom. I break the chocolate - no evidence of bloom. I guess I am going to use the chocolate? Melter 2 was fine and I left it overnight to use today.
I know the chocolate from melter 1 sat way too long at an unstable temperature but beyond that I'm not sure... What happened here?
Other factors - Humidity was maybe 55%. Room temp was 60-64 (15.5-18). Chocolate was 1/2 and 1/2 Cacoa Barry Fleur de Cao and Callebaut 811 3 drops. No excessive moisture added to the air during the day.
