I purchased a 15 lb bag of Clausen chocolate from my regular supplier.
Get home today and start dipping the oreos and biscotti for a baby shower on Thursday.
My milk chocolate Clausen has bloomed. White spots all over.
I have NEVER had this happen like this. In small degress yes. The first 20 or so are perfect but the last 5-8 I took a phone call and came back to see the last dipped ones blooming.
So if you have been reading my posts this is strike 3 for me.
I cant catch a break.
We have had so much moisture from this tropical storn Fay that I'm ready to give up making or baking anything util it turns hot again.
Is it couverture or coating chocolate? Did you temper it?