By Peter Greweling and Culinary Institute of America
Published 2007
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 |
Advertisement
Advertisement