Hi there I have a small tempering machine at gome which I use to melt and dip cake pops in. I use white Callebaut chips in the machine. Even though its supposed to be tempered the cycle finishes and holds at 30.9 my chocllate still blooms? Ive tried the five minute set test and it looks fine so I dip away and with a couple of hors my pops look mottled and patchy. Is it because Im leaving them to set at room temp (which is around 18•c) or should I be setting them in the fridge? It sometimes happens too with milk chocolate although I dont use that as often. Any advice gratefully received please. Thanks

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