community
Forums
 

Printed Chocolate Cracking Help!

community » Forums » Tech Help, Tips, Tricks, Techniques » Page » Printed Chocolate Cracking Help!
Helen S
@helen-s
03/19/12 11:16:18
1 posts

Hi,

I'm new to this site, thought i might get some help here,

I got the Chocolate world magnetic molds, my prints on the chocolates end up with cracks!

Anybody had the same issue? tips greatly appreciated!

How i do it:

I print on transfer sheets from Deco then pour a thin layer of white baking chocolate before filling the mold with brown truffle, leave it about 15 minutes to cool off then put in freezer for 5-10minutes

when the chocolates are out, the designs on them appear cracked:(

I tried:

1.having the white chocolate on a low temperature before pouring it, (as per deco)

2.keeping the designs lightly colored (as per deco)

even tried not to use the freezer at all and keep the molds laying for 12 hours, but then they are so difficult to pop out of the molds, and the molds are difficult to clean,

Any trick how to eliminate the cracking?

Thanks in advance for your help!


updated by @helen-s: 04/11/25 09:27:36

Tags

Marketplace

Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 8 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 8 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 8 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 8 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.