Although I'm not new to chocolate work, I have a small bakery and chocolate shop in Granada Spain but recently I have encountered a problem when dipping in Dark Chocolate, White and Milk are fine, no problem also no problem with my moulded shells.
As the coating crystalizes it turn a pale gray colour, some pieces have streaks. As far as I know I'm tempering OK, temperature Ok, Humidity Ok.
I'm using SICAO Dark 73% from Barry Callebaut. Has anyone out ther any suggestions please.
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