1 hour ago, Kerry Beal said:What is the temperature of your centers when you dip and also the temperature of the tempered chocolate you are enrobing with? Are they cracking only along the top edges?
My centers are at around 22 C, room temperature ... and the temperature of tempered chocolate is around 29-30 C. I don't refrigerate at all after coating.
Yes, chocolate is cracking only along the top edges.
I found the below photo on the internet. The edges of my centers are as sharp as seen in the photo below.
