Have you prepared some chocolates but the detachment was not perfect? Has a “patina” of sugar formed on the surface of the chocolate? Have you covered a chocolate cake but the surface is full of cracks?

Today we will explain some of the most common causes of all these problems related to the processing of chocolate, so you can avoid them and make perfect chocolates!

A first situation in which you may find yourself is to see annoying cracks on the surface of the chocolate.

What can cause cracks on the surface?

The reasons can be different but the most common are:

• a recoating that was carried out incorrectly (recoating layer too thin);
• subsequent addition of fatty substances that present an excessive contraction;
• expansion of the inside.

Have you ever heard of “Sugar Blooming”?

This second phenomenon occurs when there is an outcrop of sugar on the surface and is due to the contact of the product with water.

In fact, after evaporation, the crystallized sugar remains on the surface of the product due to some of the following factors:

• condensation of atmospheric humidity;
• migration of moisture from the inside;
• excessive storage time in the refrigerator.

The third drawback you may face is having a “sandy” dessert.

What does “Sandiness” consist of?

This aspect concerns the tasting of the product as the chocolate is not very velvety on the palate and gives an unpleasant sensation of “sandiness” and therefore the sensation that derives from tasting it involves little homogeneity and this may be due to some elements such as:

• the product is not homogeneous;
• tempering and pre-crystallization were not performed correctly;
• the formation of agglomerates occurred during melting due to too high temperatures.

A fourth element relates to a practical aspect and that is to the moment in which the chocolate must be removed from the molds.

What is the reason for the difficulty in “demoulding” from the molds?

Usually the most common causes attributable to this technical problem are related to:

• a tempering that has not been done correctly;
• cooling was insufficient or occurred at too high temperatures.

The last situation you may find yourself having to solve is that of the “gap”.

But when does “insufficient gap” occur?

A gap that is not clear or in any case not sufficient can exist when:

• the fatty substances added subsequently have not been adequately chosen;
• cooling took place at too high a temperature;
• the added fatty substances lead to an unbalanced final fat mixture;
• the tempering was not carried out correctly.

Those we have presented are just some of the problems that every professional can face in his laboratory during the processing of chocolate but they are elements on which to be able to intervene in an appropriate way to avoid a waste of resources in terms of time, raw materials and costs. .

Do you happen to have one of these problems in your Lab? Do you want to improve some processes?

Click here (check the box “I’d like an advice”) to request a personalized consultation with one of our technicians!