Peter Greweling, Culinary Institute of America

Applying Dry Luster Color

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
Dry colors approved for use in food may be dusted lightly into a mold before filling the mold with chocolate, or they may be mixed with cocoa butter and brushed in. When applied dry, these colors create an entirely different effect from the one created by liquid colors.
Dry luster color, when lightly dusted into an empty mold, adds a brilliant edible hue to the top of finished chocolates.

Shell-Molded Chocolate Defects

Defect Cause Remedy
Poor Shine Mold not well polished Polish mold well after washing
Mold in poor condition Use mold with smooth, clean interior
Chocolate over- or undertempered Use optimally tempered chocolate
Chocolate applied while too cool Apply chocolate at maximum working temperature
Brushed-in chocolate overcrystallized Stop brushing chocolate before it crystallizes
Difficulty Releasing Chocolate over- or undertempered Use optimally tempered chocolate
Chocolate not fully set Allow chocolate to set longer
Chocolate not cooled enough Chill chocolate more to allow it to contract
Shell too thin Leave chocolate in longer before inverting mold to drain away excess
Bubbles on Surface Chocolate overtempered Use optimally tempered chocolate
Molds too cold Warm molds to 25° to 30°C/77° to 86°F before filling
Chocolate too viscous Use chocolate with higher cocoa butter content
Mold not vibrated sufficiently Vibrate mold well to remove air bubbles
Dull Spots on Surface Mold not warmed before use Warm mold to 25° to 30°C/77° to 86°F before filling
Mold not polished well Polish mold well after washing
Bloomed Chocolate Undertempered chocolate used Use optimally tempered chocolate
Do not refrigerate too long
Excessive humidity Work in low-humidity environment
Latent heat of crystallization not released Chill molds as they crystallize
Oozing Center Overfilled mold Fill mold only to within 2 to 3 mm/1/16 to ⅛ in of the top
Shell too thin Allow filled molds to sit longer before removing excess chocolate
Inadequate adhesion of cap Warm the mold slightly before capping
Flaking Surface Brushed-in chocolate overcrystallized Stop brushing chocolate before it crystallizes
Mold not well polished Polish mold well after washing
Cracked Shell Refrigerated too long Remove from refrigerator sooner
Shell too thin Leave chocolate in longer before inverting mold to drain away excess