Thank you so much Ms. Hamel for this incredibly informative post. Referencing your "FEW TWEAKS" comment for the half chocolate, half vanilla pizzelles which indeed, achieved a perfectly symmetrical pizzelle, you neglected to say what those "few tweaks" were as the "ALMOST RIGHT" pizzelles would have been destined for the reject bin if I were making them. How DID you ultimately achieve the perfect symmetry? Thanks again for this great tutorial. Hi Cheryl - It helps to start each ball of dough very slightly towards the back of the circle (hinge end of the machine), rather than centering them around the center line. The lid pushes them forward a bit as it closes, so starting a bit back from center accommodates that. Hope this helps - PJH

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