Can an enrobing machine cause air bubbles? or is it the chocolate itself? I only notice it slightly when any product goes through the machine. And it's always with milk chocolate, dark and whiteseem to work perfectly fine so common sense tells me its milk chocolate. I will add some cocoa butter today and see if this works.Meanwhile any thoughts?
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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.
