I have some good quality chocolate that has gone out of temper because of the warm summer weather. It has badly bloomed and now has a grainy texture. Is it possible to re-temper it? I usually use the seed method, so I will buy some tempered chocolate if it's possible to do that.
I have a tempering machine and even then trying to temper chocolate like that was kinda iffy. It tempered but the consistency was off. I use chocolate with a high cocoa butter content so it will dry thin. The stuff I did once stayed real thick but it did temper. Now when I have that situation. I use the old stuff for ganache and buy fresh for the dip. Your mileage my vary.