Please see pics. Obviously on the 3 bars pic, the left one is untempered, middle is tempered, and right is somewhat(?) tempered.
First question, does the chocolate have good shine?
As you can see, it has some white spots on the right one, and minimal spots on the middle one.
I notice this white spots occurs when the mold has some residue (maybe a sugar residue) from the previous chocolate that was molded before this one. What is this residue? and How do I prevent residue on the mold? I use a non prof mold, maybe that's the reason? Or I didn't preheat the mold.
On the second pic, you can see some holes. How do I prevent this holes?