Hi all, I've been practicing tempering with my Chocoa melter for a couple of weeks and finally produced a decent product. Its not perfect though and needs refining. I've posted a couple pics that shows imperfections and i would like to know what could be the cause and some ways to improve. Most notably on the bar molds you can see a rough surface on the back and some marks on the front. Your input is greatly appreciated. Thanks!Donny
updated by @donny-gagliardi: 04/11/25 09:27:36