I am having trouble when covering my traybakes (millionaires shortbread, tiffin & marsbar slice) with chocolate, that spots are appearing. I have looked this up and found it's called chocolate Bloom. Not much advice apart from melting back down, which I can't do when it's already on a traybake. I have tried to stop overmelting the chocolate and getting it too hot, if there are a few Lumps still in there I mix until they melt. (I melt in the microwave, does that make a difference?)
I have stopped refrigerating it to set, as not to shock it with extreme temperatures. I dont have a nice cool dark larder, so I have put it under a cake box whe setting and kept windows closed so there isn't moisture in the air. It hasn't gone really white this time, do it's an improvement, but still the spots!!! I am at a loss of what to do.
Is the cocoa solids percentage and milk solids percentage a factor? I have been using milk chocolate but is dark chocolate better?
Help please? Thanks
I have stopped refrigerating it to set, as not to shock it with extreme temperatures. I dont have a nice cool dark larder, so I have put it under a cake box whe setting and kept windows closed so there isn't moisture in the air. It hasn't gone really white this time, do it's an improvement, but still the spots!!! I am at a loss of what to do.
Is the cocoa solids percentage and milk solids percentage a factor? I have been using milk chocolate but is dark chocolate better?
Help please? Thanks