Hand-dipped chocolates
Troubleshooting: Hand-dipped chocolates
Possible causes and solutions
Hardened chocolate on the dipping fork
Old, hardened chocolate will leave traces on the fresh, fluid chocolate. Always work with a clean dipping fork.
Chocolate isn’t fluid enough
Viscous chocolate easily retains imprints made during the dipping process. Choose chocolate with a high enough fluidity.
The fillings don’t have a hard chocolate layer
Coat your filling with a thin, hard layer of chocolate before cutting and dipping it. It will help you prevent dipping fork imprints.
Possible causes and solutions
The chocolate was undercrystallised
The cocoa butter in your chocolate didn’t have the right crystalline structure and therefore couldn’t harden. Temper your chocolate properly before working with it.
Possible causes and solutions
The chocolate wasn’t tempered (or pre-crystallised)
As a result, your chocolate won’t harden and will continue to feel wet. Always temper your chocolate properly before working with it.
Possible causes and solutions
The chocolate was cooled too slowly
The chocolate cooled down too slowly as a result of the high ambient temperature. Apply the proper cooling procedure.
The chocolates were placed in the refrigerator too late or weren't at all
Apply the proper cooling procedure, temperature and cooling time.
The chocolate shell is too thick
The chocolate shell is too thick and requires a long cooling time. Choose chocolate with a high enough fluidity.
Possible causes and solutions
The chocolate wasn’t fluid enough
Viscous chocolate easily retains air bubbles. Choose chocolate with a high enough fluidity.
The chocolate was overcrystallised
The tempered chocolate has become really thick and easily retains air bubbles. Keep an eye on the density of your tempered chocolate as you use it.
There’s too much excess chocolate
The dipped chocolates weren’t tapped against the surface of your dipping chocolate enough to ‘pull off’ all excess chocolate.
Possible causes and solutions
There’s too much excess chocolate
The dipped chocolates weren’t tapped against the surface of your dipping chocolate enough to ‘pull off’ all excess chocolate.
The chocolate was overcrystallised
The chocolate became really thick and drooped as it hardened. Keep an eye on the density of your tempered chocolate as you use it.
The chocolates were handled too brusquely after dipping
Always let your hand-dipped chocolates harden for a few minutes before moving them.