Home  >   Resource  >   Working With Chocolate  >   Possible Problems That May Arise
Possible Problems that may arise

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.  

ANODS COCOA (PVT) LTD

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No 66, Gampalagedara, Pugoda, 10660,
        Sri Lanka.
+94 11 240 4299
+94 11 240 4999

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