Chocolate is extremely versatile; not only can it be used in a number of different products, along with various ingredients, but it can also be sculpted, spread, dipped, piped, chilled, tempered and melted and used in a range of recipes. But there are times when certain problems with chocolate do crop up and here we talk about some of the solutions.


Some common problems with Chocolate

#1 Bloom

The base of chocolate is a delicate mix of cocoa butter and cocoa solids. If you store or temper it incorrectly, the emulsion will just break down and cause either sugar bloom or fat bloom. If you temper and/or melt fat bloomed chocolate that gets rid of the problem. But if your chocolate is affected with sugar bloom, you should simply use it for making fine sugar candy rather than using it for anything else.

#2 Seizing

If any form of moisture comes into contact with your chocolate, it will harden or thicken making it useless for chocolate work or tempering. When chocolate comes in contact with water, it makes the sugar crystals clump. If it isn’t burnt, you can still attempt to fix it and use it in some chocolate recipe. Once the chocolate seizes, you can’t really reverse the process and bring it back to its original form. But if you add some more water, it will turn into a silky-smooth semi-solid form very magically.

#3 Moulded chocolate problems

  • Dull-looking chocolate – If the chocolate looks dull when you remove it from its mould it indicates the tempering wasn’t done properly/the items were allowed to remain in the refrigerator for too long/the moulds haven’t been polished well. Sometimes this problem occurs because the filling is too cold or the moulds were too cold.
  • White marks – This is generally caused when water becomes trapped in heavy patterns in the moulds. Just make sure the moulds are totally dry before you pour chocolate into them.
  • Cracks – If you place the moulded chocolates in a refrigerator that’s too cold, they contract too fast which causes them to crack. In some cases, it could be because the coating was excessively thin and it cooled too fast.
  • Unmoulding problems – This could occur because the cooling temperature was too high, the coating was too thin or it was incorrectly tempered. Sometimes, excess dried chocolate on the outside of the mould blocks the unmoulding.

If the moulded chocolate firmly sticks to the mould while you are unmoulding it that could mean it hasn’t been tempered properly. Once you have poured the chocolate into the mould, swipe the top of the mould with the smooth edge of a bench scraper or offset spatula to clean.

#4 Greying or whitening

This could mean the coating has been tempered incorrectly, the chocolate was over crystallised or the coating has solidified too quickly.

#5 Fingerprints on the finished product

You have touched the chocolate with moist or warm fingers. Ensure that your hands are dry and when necessary, use cotton gloves while making chocolate.

#6 Classic ganache problems

Since ganache is an emulsion, it can be temperamental. Here are some common problems you may face with ganache:

  • If it curdles, it means you have overmixed the ingredients. Just mix in a few tbsps. of hot cream in it and then strain it.
  • A grainy ganache indicates overagitation or overmixing. You should always mix the emulsion gently and stir it lightly.
  • If it hardens after you have refrigerated it, put it into a double boiler, reheat it and mix it lightly.

At Ganache Patisserie you will find fantastic breads and delicious croissants, french cakes, sculpted cakes, cupcakes, savoury treats and other baked goods for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882