heating prior to capping won't stop that issue, because the chocolate has already contracted. If you heat it so much that it re-expands, you'll break it out of temper. It's more noticeable on circular shapes because you get an even contraction in all directions.
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heating prior to capping won't stop that issue, because the chocolate has already contracted. If you heat it so much that it re-expands, you'll break it out of temper.
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