Air bubble on surface of chocolate How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any suggestion to this problem?

I'm making a ganache and have been told to use mixer for a smoother ganache. Other than vibrating the tray, any method I should try? If it's impossible then i will just need to enrobed/powder it instead of making a fudge ganache which were supposed to be served chilled.
If you're trying to salvage it, I think about all you can do is heat it until it's well melted and let it settle, stirring gently now and then. Hopefully the air bubbles will eventually all come out. I suspect it won't be perfect, and may take a while.

And in the future, just don't use a mixer. Everything should melt and meld just fine with gentle heat and stirring.