Applying the Effects

Appears in

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

By Peter Greweling and Culinary Institute of America

Published 2007

About

There are three basic methods for adding effects to molded confections: airbrushing, brushing, and applying dry luster color. Airbrushing is a quick and efficient method, but it requires specialty products and equipment. Brushing is a more time-consuming technique, but it can yield different and interesting results depending on the tool used to apply the medium to the mold. Finally, applying luster color, a specialty product, creates a singular effect not achievable with any other product.

Filled Foil-Cup Chocolates Defects

Defect	Cause	Remedy
Oozing Center	Overfilled cups	Fill cups only to within 2 to 3 mm/1/16 to ⅛ of the top
	Excessively thin shell	Allow filled cups to sit longer before removing the excess chocolate
	Filling too cold	Apply filling at 20° to 25°C/68° to 77°F
Shell Crumbles when Foil Cup is Removed	Shell too thin	Leave chocolate in longer before inverting cups to drain away excess
	Undertempered chocolate	Use optimally tempered chocolate
Thick Shell	Overtempered chocolate	Use optimally tempered chocolate
	Cup left too long before inverted to drain away excess chocolate	Fill fewer cups before inverting to drain away excess chocolate
Cup Not Fully Lined	Cups not filled sufficiently before inverted	Fill cups to within 2 mm/1/16 in of top before inverting