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By Peter Greweling and Culinary Institute of America
Published 2013
| 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 |
