I am panning freeze dried strawberries. So quite large (much larger than coffee beans).
Currently using milk chocolate but I use white & dark too.
Problem is that as I pan deep crevices develop exposing the strawberry through the chocolate. At first I thought that if I stopped adding chocolate and simply let the batch "run" the chocolate would close over the crevises and then I could continue to add chocolate and get a nice result. But the crevices actually deepen right down to the strawberry.
I THINK I know why. I think that there are naturally "holes" in the centers and that chocolate covers the center but leaves cavities. The chocolate in the "ridges" becomes tempered by vibration but the chocolate in the cavities remains untempered and shakes out - thus the cavity grows.
This may NOT be a reasonable explanation but from my hours of observation is the conclusion I have come to.
Does anyone have any idea as to how to avoid or fix the peoblem please? It's sending me nuts and consuming a massive amount of time and effort.
updated by @colin-green: 04/18/15 04:43:53PM