Vikram, first diagnose which bloom you have, because they have different causes and opposite fixes.
Fat bloom is a soft, greyish, streaky film and it usually wipes slightly under a warm thumb. Sugar bloom is gritty and dry to the touch, and it will not smooth over. Feel it before you change anything.
Fat bloom typically means either the temper was not as stable as the snap suggested — good snap is possible with an imperfect crystal structure that then reorganises over a day or two — or the chocolate has been through a temperature swing after setting. Sugar bloom is a moisture problem, most often condensation from moving chocolate between a cool space and a warm humid room, or storing it near anything with moisture in it.
Given you are in Ahmedabad and it is showing up a day later, the ambient swing after setting is where we would look first. Working temper can be correct and then be undone by the room the chocolate sits in overnight.
Practical steps: control the setting environment rather than only the tempering, avoid the fridge unless you can bring the chocolate back to room temperature sealed so condensation forms on the packaging and not the chocolate, and store away from any temperature cycling. If it persists after that, the temper itself needs work and it is worth testing your seed method against your result rather than trusting the snap.
