Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
THE JOURNAL | 101 Guides
Problem Solving: Mould Set Times
Why chocolate isn't setting properly, and how to fix it.
CHOCOLATE IS SLOW TO SET
Problem: Chocolate is not setting/still soft to touch
Potential resolutions: Confirm correct temperatures are being reached during the tempering process. Be sure that frequent agitation or mixing occurs as the chocolate cools. Well-tempered chocolate has proper crystal formation giving shine, a strong snap. Chocolate that is soft to touch at recommended temperature and humidity is likely due to it having poor temper and lack of correct crystal formation.
Our suggestion is to save the slow setting chocolate, and remelt it completely to a temperature of 125°-130°F. Once completely melted to temperature range, follow the tempering instructions found here again.
Chocolate that is well-tempered will set up relatively fast and give a shiny finish and notable snap. Chocolate that is poorly tempered and slow to set does not have the optimal amount of crystal seed. Once chocolate is properly tempered, it needs to be thoroughly cooled with a good amount of air circulation to remove residual heat of crystallization.
Join Our Newsletter