Problem with first batch and need advice.

I roasted 2lbs. of some nice Madagascar beans. Everything seemed went fine with the first roast, winnowing and the melanger process. I put the nibs into the melanger very slowly and they liquefied in relatively short order. I ran the melanger for 24 hours then added turbinado sugar and ran it for 12 more hrs. I could not temper it immediately after the melanger had done its job (family emergency) so I put plastic wrap on cookie sheets, poured the chocolate on the sheets to cool at room temperature. It looked and tasted great. I attempted to temper it the next day using a new rev V, which seemed to work fine. I poured the chocolate into new and carefully washed and dried polycarbonate molds only to find most bars had bloom and I cannot get them out of the molds. I did not put them in the refrigerator to cool but I don't think that would have prevented the bloom. I would like to use the same chocolate and try to re-temper it but need advice as to what I may have done wrong and whether I can re-temper it and try again?