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