I made a chocolate transfer for the first time and it had some pock marks. How do I prevent that from happening and is there a way to fix it? Thank you for your help.
I'm not sure if you can fix it with out being obvious, but in the future tab on the table while the chocolate is still hot. This will help eliminate any air bubbles trap in the chocolate.
Thank you. That didn't even occur to me to do that.
You're very welcome