A Thin-Film Evaporation (TFE) flips the script. Instead of treating the cocoa liquor as a stagnant mass, a TFE system uses a precision-machined rotor to fling the liquor against a heated jacketed wall.
The sugar bloom happens when moisture comes in contact with the chocolate. As we know sugar has affinity towards water, so when the moisture comes in contact with chocolate, the sugar gets dissolved in it and when the misture gets evaportaed, the sugar is left behind in crystal form on the surface of the chocolate.
sweet spot for the PSD is that 90% of particles present in the chocolate should be between 18-22 microns. If you keep reducing the PSD less than the above the chocolate will sure become more homogenous, but the surface area of the total particlles present will increase.
