chocolate bar tempering problems
Posted in: Tech Help, Tips, Tricks, Techniques
I've been having problems with making chocolate bars, I've been tempering the chocolate in my chocovision tempering machine and then pouring it in to my bar molds than i add nuts and dried fruit. my work area stays between 65-69 degrees and i live in a desert so there isn't much humidity. but I'm still getting blooming on all my bars i haven't had one bar come out. I'm at a lose as to what i should do to fix this.
any help would be great
thank you
Sheena
update: OK so i made another batch and this time i did not use any additions and i didn't use a spoon to scrape the bowl which is what i was doing before. i just poured it straight into the mold and so far it seems to be looking good no bloom yet, but now i have extra chocolate from the bowl that's been wasted because i can't touch it with anything or it will bloom, also how am i suppose to add nuts or fruit to my chocolate bars if they just keep blooming every time i do?
updated by @sheena lange: 04/11/25 09:27:36