“Why does the cacao butter stick to the mold instead of my chocolate shells?”
This is a question I often receive.
Having cocoa butter colors stick to your bonbon molds is so common, it might as well be an inevitable rite of passage if you’re just starting to work with chocolate.
So let’s solve this issue once and for all so all the effort you put into decorating your chocolate bonbons doesn’t go to waste.
The importance of temperature in chocolate
As is often the case with chocolate, the reason behind cocoa butter sticking to your mold boils down to temperature.
Chocolate doesn’t like temperature shocks or sudden fluctuations, which is why I’ve already mentioned how crucial having both a probe and a laser thermometer is from the moment you start your chocolate journey (trust me, you do not want to skimp on these two tools).
Cocoa butter sticking to your mold is just one of those small inconveniences that keeps reminding you just how temperature-sensitive chocolate is.
So without any further ado, here are the three main temperature-related issues that could be the culprit:
1. The molds were taken to the fridge too soon after making the shells
This transition needs to be smooth.
That means you need to start chocolate crystallization (letting your chocolate “harden” after filling the mold) at room temperature.
Then, after 5-10 minutes, when the chocolate starts looking opaque, move the molds to the cold room at 14°C or to the fridge.
2. The chocolate you used for shelling was too cold
This usually happens when we pre-crystallize chocolate by hand and do not pay attention to the temperature.
Remember to always read your chocolate couverture’s label to find out its perfect shelling temperature.
3. Your molds were colder than 18°C-20°C when making the shells
If your molds are colder than 18°C, this could cause the cacao butter to stick to the mold.
Try these tips next time you’re making your shells and let me know if they helped!
With love,
Melissa