Last Christmas I had to mould 20cm Yule logs for a customer. I probably moulded 60 logs to get the 22 I needed. My tempering job was excellent, but when I moulded the logs, I would get blemishing. Now according to Fine chocolates Book, I need to heat the moulds because the chocolate goes into shock when the surface area is smooth and large. Does anyone have any advice on how to avoid blemishing? Thanks.