The shell is moulded with chocolate that is too fluid
As a result, it will break off here and there during unmoulding. Choose chocolate with a lower fluidity.
Choosing the right chocolate for the right application
The importance of fluidity
In function of the application you’re using it for, it’s crucial to choose a chocolate with the right taste and, more importantly, the right fluidity. Chocolate with a higher fluidity contains more cocoa butter and yields a harder, thinner chocolate shell; a high gloss; and a deliciously crunchy final product (given that the chocolate is tempered properly). It also contracts better during cooling, which makes the chocolate shell detach fully from the mould. The result: easier unmoulding and a flawless, unmarked chocolate shell.
Chocolate with a lower fluidity, on the other hand, contains a lower level of cocoa butter, which yields a less hard, less shiny and thicker chocolate shell. But it is the better choice when you’re moulding large chocolate figures: you only have to coat the inside of the mould with one layer of chocolate to create the perfect shell, saving you a lot of work compared to moulding hollow figures with a more fluid chocolate.
Callebaut offers a wide range of fluidity levels for each of its chocolate recipes. It’s important to know that all of the chocolates with the same recipe number taste exactly the same, although the amount of cocoa butter they contain differs. The fluidity of a particular chocolate is indicated on the packaging with a drop symbol system. Depending on the application, it’s crucial to choose a chocolate with the right amount of cocoa butter in it:
- Chocolate with a one-drop fluidity: great for infusing e.g. fillings, butter cream or ice cream with a hint of chocolate taste;
- Chocolate with a two-drop fluidity: perfect for large moulded chocolate figures;
- Chocolate with a three-drop fluidity: extremely versatile, ideal for any application;
- Chocolate with a four-drop fluidity: best choice for moulded chocolates with a thin chocolate shell or (sharply) angular chocolate moulds;
- Chocolate with a five-drop fluidity: excellent for applying a thin layer of chocolate on top of biscuits with a large surface.