Chocolate tempering troubles

Discussion in 'Pastries & Baking' started by alexisdee, Apr 19, 2017.

  1. alexisdee


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    Professional Baker
    Hi everyone,
    I'm having trouble with my chocolate bars coming out of their molds all choppy like this. I'm using a miniRev tempering machine, keeping my room at 68°F and my molds at room temp. I pour the chocolate and put the molds in the freezer to set. I wait until they come easily from the molds, but they're still coming out all choppy and inconsistent. I don't want to purchase a new baffle until I'm sure that's the issue and have tried everything else. Please help. Any suggestions would be so appreciated. Thank you in advance!