General Tempering Question
Posted in: Tech Help, Tips, Tricks, & Techniques
I just happened on this discussion and was wondering if your problem was ever resolved. I have been tempering my chocolate the same way in a Rev 2 for a couple of months and suddenly I getting this weird bloom that I've never had before. The chocolate sets up okay when I test it, but then about an hour after I have dipped all my centers, they look awful with a grayish hue and spotted look to them. I am very frustrated and perplexed. Did you figure out what your problem was?