bad batch of chocolate callets?

 Hello, I hope someone can help please

Over the weekend I have tempered over 15kg of both dark and white chocolate using the seeding method with no issue however when I come to the milk chocolate I am having nothing but issues

I am using barry callebeaut, honeycomb( not coated in coco butter) pieces set in the middle, vacume form plastic moulds ( polished)

I am checking the temper before use and it is always fine, the back of the chocolate and the chocolate itself once set is fine but I am still having issues with bloom? Can you get a bad batch from the supllier? 

please can anyone help! I cant upload an image as it wont allow me to? sorry

I've found with things like honeycomb which are great insulators - that I get bloom if I don't get them in the fridge for a few minutes while the chocolate is crystallizing furiously. Milk chocolate seems to be the worst for this.

Thank you, I'm attempting another small batch today and will try to fridge them immediately

Its only the side in direct contact with the mould so i think its not cooling quick enough and the immediate chill will hopefully resolve this- i will post my results later!

Just wanted to thank you for your help, refrigerating it immediately worked a treat and did exactly what I needed!

Excellent - glad it worked for you.