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Problem with chocolate blooming

Chocolate

By hchocolate
February 11, 2004 in Pastry & Baking

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Kerry Beal

Posted June 6, 2014

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Posted June 6, 2014

Put the lollies in the fridge for 10 minutes or so just as they are starting to crystallize and you might have less issues. I wonder if the latent heat of crystallization might be causing you these issues as your room temperature goes up.

I'd also probably start using a thermometer - after you've worked with a certain chocolate for a while you begin to recognize when it's in temper - but checking your impressions with a reliable thermometer can help you get to that point more quickly.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

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