Break down the bloomed chocolate

• Look at the bloomed lavender chocolate: the small circles are the focal points where the bloom started.
• Because cocoa butter sets up between each particle, the bloomed chocolate separates easily.
• Chop the chocolate blocks into small cubes so they melt more steadily.

Melt the chocolate

• Place the chocolate cubes into the melter.
• Turn on the machine and let the chocolate melt steadily for about a day.

Check the consistency

• Drop the funnel into the chocolate to check whether it overflows.
• The chocolate is just starting to overflow: the lavender flour in the chocolate is absorbing moisture, making it too thick.

Add cocoa butter

• Add cocoa butter to the chocolate to loosen it.
• Let the cocoa butter circulate and incorporate; at first it does not want to mix in or blend.
• The chocolate fall loses tension because the wheel is not scraping off as much cocoa butter with all the extra butter there.

Let it thicken and finish

• As the cocoa butter incorporates into the rest of the chocolate, it thickens up again.
• Slowly but surely the chocolate starts to run off the spout until it looks glossy and fluid.
• It is now ready to form.