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?
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