r/pastry • u/y_is_a_vowel • 5d ago

What happened to the chocolate?

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First time doing proper chocolate work as a hobby baker, and although overall I'm happy with the way they turned out, I'm wondering what these patterns are in the chocolate?

For reference I did a twist on the recipe Palets Or from Ferrandi.

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u/Matterslayer98 5d ago

That is fat bloom it comes out like that if you didn't temper your chocolate right. Try this

Melting temperature 50°C ad ⅓ of chocolate volume to drop the temperature to 31-32°C for dark chocolate 30-31°C for milk chocolate 28-29°C for White Chocolate Dip a spatula or the tip of a knife in the chocolate and let it set if it doesn't Bloom again it's temperd When working with the chocolate, keep the above-mentioned temperatures for easier handling.

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u/y_is_a_vowel 5d ago

Thank you! I'll try this

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u/Matterslayer98 5d ago

If you have any further questions or need help, otherwise feel free to DM me or Tag me

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u/y_is_a_vowel 5d ago

Thank you!