The Chocolate Doctor
Kerry Beal - Chocolatier
  • Home
  • Recipes
  • Buy Videos and Products
  • Questions & Answers
    • Tempering
    • Ganache
    • Truffles
    • Compound Chocolate
    • Bean-to-Bar or Making Chocolate from Scratch
    • Chocolate-Dipped Strawberries
  • Contact

Questions & Answers

I have some chocolate that has developed sugar bloom. Can I still temper it?

3/11/2015

0 Comments

 
Yes. But you will need to add a decent percentage of fresh, unbloomed chocolate to it to ensure you get a quality product.

0 Comments

    RSS Feed

    Categories

    All
    Common Problems
    Dark Chocolate
    FAQs
    Ganache
    Gianduja
    Milk Chocolate
    Molding
    Professional Tips
    Supplies
    Tempering
    White Chocolate


    Email Kerry

the Chocolate Doctor, Inc.
Copyright © 2019

Contact Us
info@thechocolatedoctor.ca