A certain percentage of each batch I make turns out like the picture below. I am not sure what is going on and some batches are worse than others and some are way worse than whats shown in the pic. I use the revolation chocolate tempering machine doing approximately 20 pound batches. The settings are 89 degrees temper point and 6.5 temper delta. I recently changed to these settings as before I was using the default settings on the machine for dark chocolate. It didn't make a difference though. I use polycarbonate molds and I have found that the best way to minimize this problem is to set the chocolate for 30-40 min at room temperature and then give them about 15 min in the fridge. I tried setting them only at room temperature and that seems to make it worse and I have tried setting straight in the fridge without the room temperature time and that also makes it worse.
I read that it is good to warm the molds before pouring chocolate into them so I tried that and it seemed to make it worse. I do find that the first pour into the molds always works the best but I only have enough molds to do half the batch at a time so must do subsequent batches. I have tried wiping the molds with cotton wipes between pours but that didn't help. It definitely works better after my molds have been cleaned with water and dried properly but that takes a long time to do it between every pour and I generally only do it at the end of the batches. Any suggestions on better ways to clean them between batches?
I use honey as a sweetener so would that have anything to do with it? The bars are around 60% cacao paste, 10% cacao butter and the honey makes up about 20% with the remainder being flavorings. I have a 90% bar that is 90% cacao and only 10% honey and it tends to happen less in that flavor but still happens sometimes. The picture is actually from a batch of 90%.
Please help!