By Peter Greweling and Culinary Institute of America
Published 2007
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 |
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