Hi, Does anyone have advice on tempering in order to avoid fat bloom? I came across an old post from thechocolatelife where
Here's a great video that shows you how to properly temper your chocolate so you don't get fat bloom.
In the meantime, if you're experiencing fat bloom the chocolate is simply not in proper temper. While there is some evidence of bloom in the above photo, what I also see is that whatever crystals have been formed have not been properly mixed in.
What kind of chocolate and what are the temperatures (melting and cooling) you're using? What technique are you using? What's the room temperature?