I am making molded chocolate bars and keep having the same problem. These bars are not turning out smooth and shiny. I wonder if they are cooling too quick? These test batches are pure chocolate and are not medicated. I wonder is the size 6"× 3" too big for an even temper? I am tempering the chocolate but not sure the best way to cool it. I have always just cooled chocolate in a regular refrigerator but I was always just working with smaller molds. Is it cooling too quick? I would really appreciate any help or feedback please.
Thank you!
Juliana
