Kerry Beal

Try the leaving it alone a bit more and see what happens.

Could it be starting with the vigorous stirring while melting? I'm not seeing anything too strange about your stirring in the video except I probably don't stir that much.

Chocolate as warm as possible on the backs, scrape quickly with the tool you prefer - aimed away from you and at about 45 degrees. As few scrapes as possible, as quickly as possible to minimize scrape marks. here - go to about the 5 minute mark

See if you can dig through eG and find Pichet Ong's Pate Choux.

Yeah - clearly there is something weird going on.

So giving this a little thought today - I don't think I've ever introduced a lot of air bubbles into my chocolate unless I was intending to. Bubbles in irregular molds of course... What chocolate are you using? Perhaps that's a component of the issue?

Welcome @cc.canuck. I'm assuming with that moniker you are in Canada? Can you show us a picture of the air bubbles you are getting?

Koma

So with you on that

Is your regular oven a convection? I generally drop temperature by 25 to 50º F when baking things like cake in a fan oven and cut back the time by 20% or so.

We've discussed them before on eG - can't recall if it's Albert Uster that carries them or another vendor, Someone here will know.

Also consider white Power Flowers.

I'd probably just add to taste

Ouch!

See the map linked to there? See the turtle pond? That was in my back yard growing up.

The convicted murderer came well after the restaurant I believe - but I can't be totally sure his parents didn't name him after it. Professional Development day is correct. Aldershot is also a town in Ontario, Canada but it is now part of Burlington - used to be it's own thing when I grew up there.

Russell Williams is an Aldershot institution - lots of kids from my high school ate lunch there. Not me - I got my burgers and fries at Gus's Pool Hall. Tradition has all the teachers from any aldershot schools meeting there first thing every PD day. Not great food.

I have used titanium dioxide that wasn't made for use with chocolate before - it never worked well. I'm not sure if there is some difference that makes it more fat compatible.

They process canola at a facility in Hamilton - when the wind is in the right direction it's a foul smell!

Or the politically correct vice versa types!

Welcome @kannehearts Guessing the white may simply not be in temper. What method do you use to temper? Perhaps the titanium dioxide is changing the cues you use to determine temper. Looks pretty neat though!

How do you explain a little ram on ram action.

It's like the perfect storm!

Dusty inside is under tempered IMHO and they often contract beautifully and come out of the mold really easily because of all that contraction going from form IV to V. No sure about any papers.

Ah yes - that mold! Overtempered chocolate is definitely more viscous - and if you do a temper test it firms up in an inordinately short time.