I've been trying to create some moulded pralines and have been tempering chocolate using the microwave method. The microwave method was to heat the chocolate in the microwave in small bursts until there are about 30% callets left. Once there are 30% left, you stir until they are all completely melted.
I did this, and tested it on some baking paper and the test set before 3 mins. The test ended up perfectly tempered and didn't turn white over time.
This looks different to a lot of the images im finding about bloom. What's happening here?