Molded Product is dull or discolored

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

Causes and solutions

  • Couverture was not properly tempered

    Learning the basics of tempering chocolate will lay the foundation for achieving consistent, professional results.

    Introduction to Tempering Chocolate

  • Cocoa Butter used for decorating molds was not properly tempered

    Properly tempering your cocoa butter for decorating molds helps ensure maximum shine and no sticking.

    Using Colored Cocoa Butter: Tempering Cocoa Butter

  • Molds used were dirty or had residue from previous products

    Be sure to properly clean and prepare your molds for outstanding results

    Molded Bonbons: Preparing the Molds

  • Chocolate was exposed to humidity

    Sugar bloom can have many causes, but all are related to humidity.

    Tricks to Avoid Chocolate Sugar Bloom

  • Couverture was over-crystallized

    Over-crystallized chocolate is thick and viscous. This can be the source of many problems.

    What to Do When Chocolate is Over-Crystallized

  • Couverture was under-crystallized

    Under-crystallized chocolate will not have the proper appearance or texture.

    What To Do When Chocolate is Under-Crystallized