So we just did another huge production of 600 bars and they bloomed again within 24hrs:(
This time warming the inclusions to 88.7f, our tempered dark chocolate temp.
Its really frustrating because for the last year we have been in a shared commercial kitchen with less than ideal conditions (75-78f) and humidity over 50% sometimes. In that kitchen we successfully made over 30,000 bars with no issues. And now, since moving into our newly built out kitchen with supposedly perfect chocolate making condition, we are struggling like complete newbies..
In the attached picture you can see how badly the bars with inclusions have bloomed. For reference, I also posted a plain dark chocolate bar that came out absolutely perfect from the same batch of Chocolate.
Our process goes like this:
-Load Savage Brothers tempering machine with raw materials at night and set machine to have the chocolate tempered in the morning.
-In the morning we check the temper of the chocolate, if correct, we transfer 30# of tempered chocolate at a time to our Chocovison 3z machine for easier work flow.
-Tempered chocolate is portioned into warmed stainless steel bowl, inclusions are mixed in and then hand poured into molds with a portioning scoop.
-the molds are then put into the True-49 refrigerator(with a wine/choc thermostat) from the bottom up
-once the chocolate is set (pulled of from mold), they are removed from refrigerators and set on racks.
This process has worked well for us at our old kitchen but for some reason isn't working in our new one and its driving us crazy!
On the front of the bloomed chocolates, the white blemishes are directly above inclusions(in this case nuts).
Yesterday, we also tried a different method of setting up the chocolate whereby we filled the bar molds and then let the chocolate bars sit at room temp(69-70f) for 15 minutes until the backs went from liquid to solid matte. Then the bars were placed in the refrigerator(55-60f) to finished the cooling process. These bars unfortunately also had that nightmarish bloom.
Some other info that could help you diagnose this problem:
-64g Chocolate bars.
-1/4 inch thin molds
-vacuum formed molds from Tomric.
Really hope you can help us find the issue
Thanks in advance.