Hi I am using coveture milk choc and cannot get them to temper well. The back of the filled mould has tiny squiggly lines. I cannot get the bubbles out easily without a lot of work. I am wondering if I am using the chocolate too cool?
Melting at 45 degrees
Tried Tempering at 28.5 29 and 29.5 (should I try hotter)
Humity is between 49-52 %
Room temperature is 20 -22 degrees
The mould are at room temperature.
What am I doing wrong??? Appreciate some help cheers.