PROBLEMS?

POOR SNAP - Temperature of plastic moulds was too low when chocolate was placed in moulds or chocolate was too thick when placed in mould - chocolate must be fluid when being worked

POOR GLOSS - Moulding temperature too high or too low. Water contamination. Mould not cooled quickly enough or cooled too quickly. Water condensation forming on the cold demoulded chocolates - if finished chocolates are kept in a refrigerator you must cover them well with foil

FAT BLOOM - A grey or white bloom that develops on chocolates several weeks after they are made and can be caused by incorrect moulding temperature - cooling too rapidly - or temperature fluctuations during storage. Keeping chocolates in a cool cupboard is preferable to keeping in a refrigerator

SUGAR BLOOM - A yellow/white crusty formation on chocolate - may be caused by water contamination or condensation on the moulded product

CRACKING - Hollow moulds set too quickly in freezer compartment. These moulds should be cooled at room temperature and then placed in the refrigerator to set. If you are using a large hollow mould it must be set at room temperature until it is firm