Hand-dipped chocolates

chocolate shows traces

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.

 

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.

chocolates harden

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.

chocolates dipped

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.

dipped pralines turn white

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 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.

air bubbles in the 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.

 

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.

foot at the base of the chocolates

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.

 

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.