Hi all, does anyone here have experience working with ACMC tempering machine? I just received mine 2 weeks ago, have been working with it but I still see bloom in my chocolate bars. This is getting on my nerves as I dont get that kind of bloom when I was tempering by hand.
Done all the necessary reading online. Found out that the temperature shown is actually the temperature of the bowl, I have used my own thermometer for checks before using the chocolate. However Im still faced with similar bloom.
Any kind fellow chocolatier willing to share some tips with me on how to deal with the machine?