When dipping, I'm getting nearly 5-10 % of my bonbons with air bubbles ... I blow up them by tapping my fork on the surface of the chocolate or to the edge of the melter.
As mentioned here ... there seem to be three reasons for excessive air bubbles ...
1. Viscous chocolate,
2. Overtempered chocolate,
3. Excessive stirring ...
About stirring ... I do not stir at all when the melted chocolate cools down ... I put it down on a cold surface and I add my seed chocolate when my hands can not feel heat anymore from the melter pot ... I start to stir slowly with a spatula at this moment ... mostly in 5 minutes, and with a minimum amount of stirring, chocolate is ready to use ... check it, if not tempered stir a little bit more and recheck. Additionally, I don't put so much chocolate in melter ... I use 6 lt melter and fill half of it with chocolate ... with less chocolate, I generally observe less air bubbles + more manageable and easily / quickly tempered chocolate.
