Where is the tempering error(s)?
Posted in: Tech Help, Tips, Tricks, & Techniques
I'm commenting on this thread b/c I think we have a similar problem (our exterior environment is not as humid right now (in a few months it will be high) but still perhaps too much & too high of room temp.) For our last few batches (and after reading this as well as other sources), I believe we have lots of sugar bloom - white dots, tackiness, and crumbliness. We've been following the practice of putting the moulds into the fridge to "set" the crystals in the chocolate. Is this the best practice to use in the first place? However, I do think it is when we take it out of the fridge to room temperature (70F) that the problem arises. Would 65F room temp be reasonably low enough for the moulds & chocolate to come back up gradually? Or, could we leave the moulds out at that or another temperature and avoid the fridge all together?