Tempering chocolate is a useful skill for any home ... The maximum temperature depends on the type of chocolate you use, with white chocolate requiring lower temperatures than dark.

But before you try another technique it's important to remember that not all types of ... milk or white chocolate can be cooled at 84 degrees Fahrenheit. Now, if you want to temper chocolate ...

Tempering the chocolate again to realign its crystalline structure can rectify the bloom. There is a second type of 'bloom', referred to as a 'sugar bloom', which is caused by moisture settling on ...