I have some chocolate melts in the cabinet which has bloom on it. Would it be ok to melt to make ganache?? or ditch??
I'd use it.
My understanding is that when some of the cocoa butter separates, it's bloom. When you melt it, it all goes back together.
Still like to hear the experts on this so I'll be watching for a pro answer.
Sure, you can use it--no problem. If it's real chocolate, it's just gone out of temper because of temperature changes. You can use it for any purpose you want. It's just fat that's come to the surface, but you're melting it and adding even more fat, so no problem.
what's bloom? is that the odd light brown dust that collects?
Do you have an easy ganache recipe that you use? Love to learn it. thanks
Here's a great recipe and instructions.
That perfect. thank you so much!