Problem |
Cause |
Solution |
Difficulty of removing chocolate from mould |
Poorly tempered couverture |
Properly temper the chocolate again |
Too cold cooling temperatures |
Reduce the cooling temperature |
|
White / grey coloration |
Poorly tempered couverture |
Temper the chocolate again |
Cracks |
Too cold cooling temperatures |
Reduce the cooling temperature |
Chocolate quantity is too small/too thin |
Increase the chocolate amount or reduce the temperature to slow down cooling |
|
Dull stains |
Unclean moulds |
Use clean moulds. |
Moulds too cold |
Reduce the cooling temperature |
|
Too cold cooling temperatures |
Reduce the cooling temperature |
|
Matte looking chocolate |
Too cold cooling temperatures |
Reduce the cooling temperature |
Poorly tempered couverture |
Properly temper the chocolate again |
|
Thickening of couverture while working |
High crystallization |
Increase the temperature and add a bit of couverture. |