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New release issues now but thought I'd open this back up rather than starting a new thread.
A couple of my white chocolate bars have sections like this where bits of chocolate got stuck and I'm really at a loss as to why. I've stopped heating up my moulds because I now have the strip of cocoa butter. I also wonder if I need to refine my cleaning process, or maybe stop cleaning so often (normally after every use).
New release issues now but thought I'd open this back up rather than starting a new thread.
A couple of my white chocolate bars have sections like this where bits of chocolate got stuck and I'm really at a loss as to why.
