Will bloomed chocolate set up well?
I have a bag of chocolate chips to use for chocolate dipped strawberries, but they've bloomed.
If I melt them via the 'lightly microwave and hope it ever goes out of temper' method per (http://www.cookingforengineers.com/ar...), will they set up un-bloomed?
And I guess the fundamental question is this: does bloom mean that the chocolate has already gone out of temper?
The short answer is, if it's fat bloom, it will have lost its temper. I'd temper the chips again, and test one to check for quality control, before doing the entire batch. Read on.
On the other hand, sugar bloom indicates that there was moisture or condensation on the chocolate, i.e., if it was refrigerated or stored in a humid location. The process of fat bloom developing is more complicated than sugar bloom, and it's presence also indicates that the chocolate was not stored properly (temperature fluctuations can cause fat bloom) and is not in good condition.
The easiest way to tell the difference is by licking your fingers and touching the chocolate. If the bloom disappears, it was sugar; if not, it's fat. Fat bloom on chocolate will feel oily, while sugar bloom feels grainy. Either way, it's still fine to consume as is, although the appearance is slightly off putting. I often find my favorite candy bar purchased from my local bodega, which lacks good ventilation during hot summer days, with fat bloom on it, as well as slightly melted.
To start, +1 for use of the future perfect tense.
I admit that I was eager to get these done, so dove in before seeing your response. I didn't retemper and the things turned out reasonably good-looking, definitely more matte than glossy. They now remind me of tarred and feathered redcoats (I rolled them in minced walnuts afterwards).
Thanks for writing this up -- I'll remember the tip about touching the chocolate to determine bloom type next time I unearth a bag of forgotten chocolate chips.