THE JOURNAL | 101 Guides
Problem Solving: Chocolate Shell is Too Thick
Thick chocolate shells are a common problem for chocolatiers, but they're not without solutions. Read on to troubleshoot.
101 Guides1 Min Read
CHOCOLATE SHELL IS TOO THICK
Problem: The chocolate shell of filled confections is too thick
Potential resolutions: A thick chocolate (high viscosity) is slower to fully coat and flow out of a mould to create a shell. Greater effort in tapping or shaking the mould is needed to thoroughly coat the mould with chocolate, remove air bubbles, and remove excess chocolate in creating the shell. Guittard Organic Baking Wafers and Baking Bars include a range of low viscosity chocolates, great for achieving a thin, delicate chocolate shell. Adding melted cocoa butter to chocolate on hand, will aide in lowering viscosity.
