My girlfriend and myself visited your chocolate factory in Raleigh a few months ago and were extremely impressed! Really love the whole building and the chocolate was phenemenal.
You mentioned somewhere in the forums that you hand poured some of your bars because of larger inclusions wouldn't fit into a deposited. Our company is in the same boat. Grinding inclusions small enough to fit into a depositor takes away from the texture of the inclusion.
My question is, have you ever had white spots(fat bloom) appear over the inclusions within 24hrs of setting up. We are experiencing a localized detempering (at least that is what we think) and have yet to figure out what is going on.
All the best