Good Day Everyone I made some chocolate this weekend. I had a great time making them but they did not turn out like I wanted. here is one of the picture of the chocolate that turned out great the triangle truffle. I then temper some more chocolate of the same type and make chocolate bars and some more truffles but these have weird marks that I have no clue what they are. Can any one tell me what these marks are? and how they happened? and how to avoid this happening again. I am using a new chocolate that I have never used before and the machine that I used is the rev 2. Any insight will be a great help. Thanks Chuck
