General
Dipping Chocolates: Troubleshooting 7 Common Issues
Unknown
1 min read
Pamelasays:
I feel I am fairly experienced in working with chocolate but am having great difficulty making chocolate dipped peanut butter bars. The bloom is HORRIBLE. Streaks and overall haze. Humidity is at 16%, cooling room is at 60-62 degrees, using seeded milk chocolate at 86-88 degrees. Can you please tell me what is happening? Thank you!