Hello... I'm new here, but I would like to hijack this awesome thread and ask for some troubleshooting tips. When I am making molded chocolates with transfer sheets (magnetic molds) I often get ringing patterns on the top (photos attached). I am using E. Guittard 72% couverture, and sometimes add Mycryo. Also tempering using a bain marie and the seeding method (at home, no fancy machines, I'm a hobbyist). Transfer sheets are from ChefRubber, though I also see this with other acetate from the art store (for example, the oval shapes in the photos below). I had been using the fridge to speed up filling/releasing process (until I read this thread and Grewling's books), but it happens even if I do everything at room temperature. What causes this, and how do I mitigate it? It seems to happen even with the first pieces I make, so I don't think its simply that the chocolate is falling out of temper. It's like it shrinks at different rates and pulls away from the acetate differently at the edges. Any help would be appreciated! - Marianne
