Hollow figures
Possible causes and solutions
The chocolate is too fluid for moulding a large chocolate figure
Moulding large chocolate figures with chocolate that is too fluid will give them a chocolate shell that is too thin. Choose chocolate with a lower fluidity.
The chocolate shell is too thin for a large chocolate figure
Mould the chocolate figures with two to three layers of chocolate to give them a thicker chocolate shell that contracts better during cooling.
Possible causes and solutions
The chocolate was cooled too slowly
The chocolate cooled down too slowly after moulding. Apply the proper cooling procedure, cooling time and temperature.
The chocolate shell is too thick
As a result, it cools down too slowly (this is especially the case for small hollow figures). Choose chocolate with a high enough fluidity.
The chocolate wasn’t cooled or far too late
The moulded chocolate figures weren’t placed in the refrigerator, or not quick enough. Apply the proper cooling procedure, temperature and cooling time.
Sugar bloom: a white bloom with a grainy texture
Sugar bloom is caused by temperature shocks or because the chocolate shell is exposed to condensation. Nothing the proper storage procedure can’t prevent.
Possible causes and solutions
The chocolate wasn’t tempered (or pre-crystallised)
That’s why your chocolate didn’t harden and sticks to the mould instead. Always temper your chocolate properly before working with it.
The chocolate was undercrystallised
The cocoa butter in your chocolate didn’t have the right crystalline structure and therefore couldn’t harden. Always temper your chocolate properly before working with it.
The chocolate shell is too thin for a large chocolate figure
The chocolate shell of large chocolate figures can’t contract properly when it is moulded with chocolate that is too fluid. Choose chocolate with a lower fluidity.
Cooling time was too short
As a result, the chocolate didn’t harden sufficiently. Apply the proper cooling procedure, temperature and cooling time.
The chocolate is too fluid for moulding a large chocolate figure
Mould the chocolate figures with two to three layers of chocolate to give them a thicker chocolate shell that contracts better during cooling.