Troubleshooting: Hollow figures

01
The chocolate figures break during unmoulding

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.

More about chocolate 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.

The importance of fluidity

02
The chocolate figures turn completely grey

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.

What is the proper cooling procedure?

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.

More about cooling

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.

Fluidity guidelines

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.

How to avoid suger bloom

03
The chocolate figures won’t release from the mould at all

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 importance of tempering

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.

What to do about undercrystallised chocolate?

Cooling time was too short

As a result, the chocolate didn’t harden sufficiently. Apply the proper cooling procedure, temperature and cooling time.

Read the cooling guidelines

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.

Choosing the right chocolate

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.

Choosing the right chocolate