Culinary chocolate in a form

The 2 reason to beat the form full of chocolate when you smelt the chocolate and are making chocolates in the form to make the bubbles went away:

1 – Beauty – you never see a industrial chocolate with holes of that last of the bubbles,

2 – When the chocolate aren’t massif because the chocolate went to have filling the holes will make the chocolate spoil because the filling, so the hole make the filling of the chocolate don’t be closed and will spoil because the filling will be expose, the filling close in a jar last longer and the filling closed in the chocolate last longer.

Rute Bezerra de Menezes Gondim