I need some advice in relation to Meltaways. I have had issues with Meltaway centers dipped in dark chocolate displaying bloom within a couple of weeks of dipping. Research has revealed this is a common problem and can be rectified by adding some milk chocolate to the dark chocolate for dipping .

I would like to avoid this if I can , is there any other way of preventing the bloom , anything I can use as a barrier ?

Id be really grateful for any advice anyone can offer .

Thanks in advance (and with anticipation haha)