Hello, so happy to find a group that might help!
Hello, so happy to find a group that might help! I am just starting a caramel making company. I learned to temper chocolate in a culinary class but COVID... I am having trouble with my chocolate dipped caramels blooming/streaking. I seam to have the chocolate in temper then an hour later it blooms. My work area is struggling to keep cool during this hot summer. The room temperature is 76 degrees. I have a humidifier keeping the humidity at approx. 43%. Could my heat or humidity
be the issue? I am a very small operation with no budget. I have a kitchen aid temper/warmer which I have been keeping the dark chocolate around 90-92 degrees for dipping. Any suggestions anyone? Many Thanks, Teri