Ive been working on making a line of pralines

scenario; microwave tempered Callebaut C811(54%)+ 5% cocoa butter

mold at 26C (from a very cool oven, not a heat lamp or

ambient at 18-19C

single batches/trays

for the most part the temper is aok,

filling temp ambient

Q's;

Why would I get an odd corner of a praline that is massively untempered but the rest is ok.(see pic)

This particular mold is nice, it releases easy ( I presume its do to its shape). However it also tends to be the only one that has this odd, pattern on the side(see pic). I do think it has to do with the cooling...but I want to know how to eliminate it. Suggestions welcome.

I would welcome some hints at finishing the bottom. you can see from the pic the bottom is kinda sucky. When the chocolate goes on, its smooth. My problem is this; the filling is a touch too high, and when I scrape off the excess, its evident that the filling is too high (occasionally itss poke out like a turtle head.). If I fill it less the bottom becomes too thick. I have a very nice thin sides that quite a few testers have commented on. Id like to keep it that way.... the fillings are not very fluid, so they are piped in. I smack them down as much as possible, but after a while they just wont settle...

Thoughts?

Cheers

Alan