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Applying the Effects

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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

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