Troubleshooting

Mastering Chocolate Crystallization: Expert Tips to Avoid Common Pitfalls

Ganache appears grainy or oily instead of smooth and shiny and has a gritty texture.

Framed fillings are a fast and efficient way to create a lot of product at once. Learn more about creating and enrobing this type of product.

The look of your products doesn’t reflect the care and skill used in creating them.

Chocolate products that have grey or white greasy-feeling streaks on the surface may be exhibiting fat bloom.

Chocolate products that have a dull, grainy surface may be exhibiting sugar bloom

Instead of becoming firm, product remains sticky and liquid or is too soft

Chocolate fails to reach into the corners or edges of the mold. Surfaces have gaps and holes.

Outer shells of bonbons or tablets crack during unmolding or after unmolding

Finished molded product has streaks, fingerprints and other visual imperfections on the surface.