There is, it costs thirty seconds, and it should stand permanently between you and the moulds: the temper test.
Smear a thin stripe of your chocolate on parchment, an OHP sheet, or the flat of a scraper. Properly tempered chocolate SETS within 3-5 minutes at AC-room temperature - smooth, glossy, firm to the touch, no streaks. If the smear stays soft past five minutes, or dries dull and streaky, the batch is out of temper. Re-temper and test again... the test is cheap, six moulds of bloom is not.
Why right numbers can still fail: temperature is necessary but not sufficient. Rushed cooling, insufficient stirring (crystals need agitation to propagate), or drifting above the working window for a minute can all break temper while the thermometer looks innocent. The smear test judges the RESULT, not the process, which is exactly what you want.
Numbers to get close, smear to confirm, then moulds. That order, always.
