My little chocolate shop has been open for about 4 months now, and all of a sudden, I'm having tempering issues. (Of course it has to happen with 5 custom orders due in the next few days! Ugh!)
So, a little background. I'm using 2 Chocovision Revolation 3210s, and Noel chocolate (55% and 72%). The machine with the 72% has the new 'holey baffle' in it.
At the time of the diff…
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