Guittard A'Peels

Hi! I use both Guittard couverture and coating chocolates for my line. The coating chocolate is new and I've been working with it for a few days now. Here's the problem. The document provided to me says to melt the A'Peels  (dark, milk and white) to 120-130 then cool to lower degree (no tempering required) to achieve desired finish. I cooled to 110 and got bloom. So then I checked with a chef consultant who said I should never take milk chocolate above 115. So I tried that and cooled between 105 - 110 and still got bloom.

Anyone else work with the A'Peels that can share your experiences and suggestions?

After putting the chocolate in my molds I put it in the refrigerator to set for about 10 minutes, if it doesn't come out of the molds easily then return to refrigerator. I only heat it up to about 110. I find if I don't put it in the refrigerator right away I do get bloom. Since I started that I've never had a problem.