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edremit

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  1. Hi everyone! Im new in this Forum and also kind of new to making chocolate bon bons. After trying out different techniques over the past couple weeks i've been getting really satisfying results unless i try the swirl technique. I dont know what I'm doing wrong but whenever i try this design there are littler bits of the colored cocoa butter stuck in the mold. I polish my mold really well and pretty sure that my temperatures are correct as well. Let me know what you think! Thanks a lot for your help in advance
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