Chocolate is a very temperamental thing. If you heat it too much it will burn, if you don't heat it enough, you cannot work with it. The main issue with chocolate is if you over heat it or heat it too fast, it will "bloom." Bloom will not hurt the taste, but it does not look appealing. Bloom is the milk fat that is rising to the outside of the chocolate. Join me in my next post on the proper temperatures and how to avoid chocolate bloom.
top of page
bottom of page