Astrid Kristiansen

July 20, 2022 at 4:11am

Hello King Arthur
Thank you for this fine site!
I’m working with organic chocolate without stabilisors… have difficulties in the summer as the moulded ones come out with “stars and stripes” (bloomed?) even they though they were tempered and put in polished moules as usual… can it be caused by too long coolingtime (22c)? Or just being too hot when made (30,2c)??
Wbr Astrid

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