so i am kind of new to making chocolate. I have been using a chocovision delta for about about 2 years to make one ounce square bars. one of my bars is a mocha crunch bar. 55% dark chocolate with powdered local roasted coffee then I sprinkle the back of the bar with crumbled biscotti. its good. about 25% of the time i get an odd blooming. its not a sugar bloom and its not all the time and sometimes a bar will bloom when the bar right next in the mold will not.
does anyone care to share some tips for making coffee chocolate bars?