In one of your articles you mentioned you like silk tempering more than chocolate seed tempering because of the strength of type V crystals in tempered cocoa butter. Can a chocolate tempered with chocolate seed have a chance of blooming because of the seed? I'm not sure if my last question made any sense but all I'm trying to understand is why chocolate seed crystals are not as good as silk seed crystals?
Here's where I am coming from. I made a batch of 73% chocolate using the Lam Dong beans from Vietnam. The tropical fruity taste and tangy hints are excellent in this chocolate. It peaks about 4-5 seconds after placing it in your mouth and lasts about 4 seconds - it was heavenly. However, I found this fruity tang peaked on the second or third day after making the chocolate and then declined in intensity after that. I had placed the batch in a plastic container and sealed it but there was a lot of air space. So, how do you preserve this little piece of heaven? Tighter sealing? Freezing? or just accept it does not last long? I checked your answers, and did not see anything on storage of chocolate.