I'm new to this, so will welcome any advice.
I'm tempering by hand, using a double pan, recently using tempering aid but have also used the "adding extra chocolate to seed" method.
I have fairly consistent results (after buying several thermometers of increasing accuracy and price!).
The inconsistency is that some chocolates gain a white (sugar?) bloom, not a butter one, when stored for a week in a sealed plastic container.
For this question I'll add specific information: Callebaut 54%, tempering aid, heat to 45C, cool to 34C (adding the aid then), stir well.
I then pour into polycarbonate moulds, put into a freezer for a few minutes, then knock them out. By the time I have put them into a box they have condensation on them.
I have the same problem if I use a fridge and not a freezer.
I've just bought a hygrometer so I can see the humidity in the room, and a dehumidifier which I plan to use tomorrow.
Perhaps I'm cooling them too much, so any advice about temperature would be useful. Perhaps it's just too humid - it's certainly not too hot in the room right now! Should I keep them in a sealed box with silica gel?
It's just so disappointing, I thought I'd started to get the hang of all this!
updated by @tony2: 04/10/15 06:40:45AM