I am new to The Chocolate Life and would appreciate the group's thoughts on this recurrent problem I'm having with bar molds. I have attached a couple of pictures of recent snafus. After filling my well-cleaned polycarbonate molds with precystallized dark chocolate (from Guittard), I place them in the refrigerator for around 10-15 minute and then place the molds at room temperature for a few hours before releasing the bars. As the photosDSCF1724.JPGandDSCF1729.JPGshow, there are dull spots on the bars and corresponding thin amounts of chocolate on the mold. The locations of these defects changes with subsequent moldings. This leads me to think this is not due to a defect in the polycarbonate mold, but rather a problem with how the chocolate is setting up. The chocolate that I am using appears to be properly precrystallized. I'm wondering if refrigeration could be playing a role?
I would appreciate any thoughts on the cause of this problem and possible solutions.
Thanks, in advance, for your advice.
updated by @alan-b: 05/11/15 11:50:42PM