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Troubleshooting: Hand-dipped chocolates

01
The chocolate shell shows traces of the dipping fork

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.

Learn the technique

Chocolate isn’t fluid enough

Viscous chocolate easily retains imprints made during the dipping process. Choose chocolate with a high enough fluidity.

Fluidity guidelines

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.

Tips and tricks

02
The chocolates harden very slowly

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.

Symptoms, effects and causes of undercrystallised chocolate

03
The chocolates won’t harden

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.

How to temper chocolate?

04
The dipped pralines turn white after two days

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 proper cooling time

The chocolates were placed in the refrigerator too late or weren't at all

Apply the proper cooling procedure, temperature and cooling time.

The proper 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.

Choosing the right chocolate

05
There are air bubbles in the chocolate shell

Possible causes and solutions


 

The chocolate wasn’t fluid enough

Viscous chocolate easily retains air bubbles. Choose chocolate with a high enough fluidity.

Choosing the right chocolate

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.

Symptoms, effects and causes of overcrystallised chocolate

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.

How to remedy excess chocolate

06
There’s a thickening or foot at the base of the chocolates

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.

How to remedy 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.

How to remedy overcrystallised chocolate

The chocolates were handled too brusquely after dipping

Always let your hand-dipped chocolates harden for a few minutes before moving them.

How to avoid creating a 'foot'