The Chocolate Life

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I recently started attempting to use CCB for my chocolates. The biggest problem that I have been having with the CCB is the tempered chocolate not sticking to the mold cavities. The chocolate seems to melt the CCB and when I go to empty the cavities of the excess chocolate it all falls out without sticking to the sides. Can someone please give me some advice?? Thank you.  

Tags: HELP

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