Air bubbles weren’t removed during moulding

How to avoid air bubbles in your moulded chocolate shells

air bubbles

Worktop tapping

If air remains trapped between the chocolate layer of your chocolate shell and the mould itself, the shell will have holes in it after crystallisation at the spots where the air bubbles sat. That’s why it is important to tap the chocolate mould against your worktop sternly but carefully to remove any and all air bubbles from it.

Watch our tutorial about creating moulded chocolates to learn how to create flawless chocolate shells.