Help...I'm new to chocolate. Have a Rev 2. Following instructions except for dark chocolate I raised the melting temp to 120 per Valrhona instructions. Wont release.
What am I doing wrong. the only thing I can think of is when I fill up the mold for the shell I drain it back into the Rev 2 bowl and then use it for caping. Every thing I read says it won't release because of over or under tempering. When I first tried the Rev 2 I left the melt temp at factory setting of 108 and moulded chocolate came out perfect. Should I stick with Rev 2 instructions rather than Valrhona? HELP Please