I’ve just opened my soft cooler bag, which I had stored 5 lbs of Callebaut and 3 of Valrhona, among other things. And I am perplexed cold!
My wine cellar (55oF) broke in August, so I took the chocolate out, and placed it in my soft cooler bag, left it on the coolest spot of my home, on the tiled floor, about 75oF. This would have brought the chocolate temperature gradually up.
Then after about 1 week, I took the bag to my florist refrigerator set at 55oF but high humidity!!!!!!! But all my chocolate was individually vacuum packed with Tilia, so humidity not an issue?
Today, I moved my cooler bag to my computer room, which is set to 62oF, so nice and perfect, low humidity and no decaying flowers! I inspected the chocolate and it is BLOOMED!!!!!!!!!!!!!!!! I am so sad, my Valrhona coins are no longer shiny brown.
Also, 2 “nuggets” of beautiful Michael Cuziel chocolate my friend Kathy brought last year from Paris, are molded and green! These were not wrapped airtight, so the humidity and the decaying flowers must have done its tall.