Hi, I melt high quality belgium white chocolate then I mix peanut butter into it, I put it on a tray then I swirl pure 70% chocolate through it .. This has to set as after that i need to cut it in squares for serving!!
I do that at Home but I use a melting machine to melt my chocolate, then I put the tray in a chillier to cool down some time over night!! i take the tray out to warm the chocolate to a room tempture so I can cut the size i want.
some days the chocolate is looking super!! other time the chocolate get those little tiny white spots and blooming happen.
I am so disparate to know why some time its ok an other time its not .. some times even half the tray is good and the other is not. the ecstatic look of my chocolate as the taste is very important to me, so Please help with any advice out there.
also is there s anyting I can spray to make the chocolate look shiny without effecting the taste??
much apprciate any help.
updated by @od: 04/12/15 07:22:17AM