Yesterday i made a batch of chocolates that had an absolutely smooth texture when i removed it from themelangeur, i then tempered it ( i think i did it correctly because the batch i made before this was fine) andmoldedit and kept it in the fridge to set ( i'm based in India and dont have air-conditioning, so i have no choice). Today i tasted it and the surface had a gritty texture.
I read online that this is caused by sugar bloom and want to ask all of you who are much moreknowledgeableand experienced than me if this can be solved by re melting and then tempering the chocolate again.
I have made a couple of batches before this that i also set in the fridge anddidn'thave this problem.
updated by @chirag-bhatia: 04/21/15 02:39:21PM