I can't tell you how often I get someone writing in because they are 'doing everything right' and their chocolate keeps blooming. The photos I ask for end up showing either subtle patterns on the back of the bar (ruzz, insert photos) or on the front which are just separation marks from the mold. Neither is bloom and neither is a flaw. They happen to professional chocolate makers to varying degrees. Unless you are using a pump depositor (which gives a perfect flow) and a vibratory table (to shake out the back patterns) you are probably going to see slight swirls on the back. And unless you are using extra heavy commercial grade molds with zero flex, you are probably going to see separate marks as the tempered chocolate contract and pulls away from the mold in stages. That is all that pattern is.