The Chocolate Life

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Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that shows imperfections and i would like to know what could be the cause and some ways to improve. Most notably on the bar molds you can see a rough surface on the back and some marks on the front. Your input is greatly appreciated. Thanks!

Donny

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