They say there is no such thing as "bad" chocolate,...but sometimes chocolate tempering goes bad and you get bloomed or cracked chocolate. It’s the worst. You invest all that time and precious ingredients only to have an ugly mess that is far from the beautiful masterpiece you envisioned. The good news is that it can often be avoided. Read more here: http://www.meltingminutes.com/when-tempering-goes-bad/
