I have run into what I suspect is a large fat bloom situation due to temperature fluctuations in my production room. I’m toying with two possible solutions:
A) re-melt my chocolate compound and attempt production round #2;
B) airbrush the chocolate with colored chocolate paint to mask any discoloration. (I didn’t detect any discernible changes in flavor, and surprisingly not much of a difference in texture from more successful product)
Here are my questions:
1) I usually wrap my chocolates in foil—will the airbrushed paint come off of the chocolate and onto the foil?
2) Is there a particular color you’d suggest to visually conceal the fat bloom on dark chocolate?
3) Are there any other ways to save this batch?