Does anyone have any suggestions on how to get the least amount of air bubbles possible when doing molded (polycarbonate) molding?
Right now, we do our airbrushing, let that sit for awhile (30-60 minutes, sometimes longer) and fill the molds. We definitely have better luck on molds that are flatter on the inside, if that makes sense but the ones that have a design in them seem to give us some problems.
I'm wondering if we might be able to do things like thin out the chocolate with cocoa butter (prior to tempering), or maybe even use a paint brush very lightly to 'push' the chocolate into the corners. It's not all corners.
Also - does anyone make just shells ahead of time? You know like make shells, and just store them in something like a humidity controlled, cooled unit until maybe the next day for filling and capping?
Thanks in advance for any input!