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3:52 pm
April 12, 2006
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Cadbury83
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New Member
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posts 1
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Hi,
I hope somone can help me here, I am making some chocolate muffing and they have chocolate chunks on the top (pre bake) as a topping, I am baking the muffins ate 170 for 35 min and they look great however just before the chocolate chunks topping set’s they bloom i think is is a fat bloom rather than the sugar. Does anybody have any ideas in how i could solve this so they don’t bloom or there is very little bloom?
Thanks for reading and any help
Thanks
Cadbury83
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6:51 pm
July 10, 2006
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Le Vieux Meunier
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New York, USA
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posts 5
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I worked in a bakery that put discs of chocolate on their cookies but had the same blooming problem. The only solution we found was to put the discs on when the cookies came out of the oven – they would soften but not bloom.
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3:04 am
July 28, 2006
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aguynamedrobert
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California, USA
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posts 256
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They do make chocolates chips in the United states where they add a type of wax to the chocolate to make it melt at a much higher temperature…I know these are very common in the United states. I dont like the wax so i dont like using them….but that is one avenue…
Robert
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Some Chocolate Guy
http://www.chocolateguild.com
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5:42 am
July 28, 2006
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deb
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Calgary, Canada
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posts 146
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Cadbury83,
Unfortunately, if you are using real chocolate there is nothing you can do.
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