Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
TYPICAL PROBLEMS
The basis of chocolate is a delicate emulsion of cocoa solids and cocoa butter. If it is improperly stored or tempered, the emulsion breaks down causing either one or both types of "bloom" to occur -- fat bloom and sugar bloom, a colored film on the outside of the chocolate. Melting and/or tempering bloomed chocolate eliminates the problem, although chocolate affected with sugar bloom should not be melted and used for fine candy making.
Seizing: If moisture in any form comes into contact with the chocolate it will cause it to seize or thicken or harden, rendering it useless for tempering and chocolate work. If not burnt, you can try to fix it, and use it in a chocolate recipe.
Gray Bloom or White Streaks: If at any time the chocolate is heated beyond the tempering zones, it will burn or a gray "bloom" or white streaks will appear on the outside when cooled. Repeat tempering process.
Fat Bloom: The most obvious type of bloom, fat bloom, occurs when the structure of the fat crystals changes during too-warm storage. It looks like gray-white swirls or streaks on the chocolate when it is exposed to heat during storage, usually warmer than 75 degrees F. Storage at a constant, cool temperature is recommended.
To keep the chocolate cool, you can freeze it, but then you have to worry about the second type of bloom, called sugar bloom.
Sugar Bloom or Crystallization: occurs when the sugar crystals are affected by moisture. This happens when the chocolate is stored in damp conditions, either from humidity in the air or condensation from refrigeration, causing sugar to dissolve and come to the surface, which leaves it rough. It is visible as white streaks and dots and grainy texture. When the water evaporates afterwards, the sugar on the surface recrystallizes into rough, irregular crystals on the surface. You can prevent sugar bloom by preventing temperature shocks. When chocolate comes out of a cold room, it should be stored in a warm area long enough before opening the package to keep direct condensation from forming.
Stripes: The chocolate is not properly mixed during melting or tempering. Stir thoroughly before and during the process.
MOLDED CHOCOLATE
Molded chocolate is dull: when removed from its mold. The biggest cause is that the chocolate was not tempered properly. The molds were not polished well, or items were left in refrigerator too long after hardening; The molds were too cold. The filling was too cold; The workshop was too cold
White marks appear on demolded items: Make sure molds are completely dry before filling. Water can become trapped in molds with heavy patterns.
Molded chocolates crack: If molded items are placed in a refrigerator that is too cold, the chocolate contracts too fast and they will crack; The coating was too thin and cooled too quickly
Difficulty unmolding: The coating was incorrectly tempered; The coating was too thin; The cooling temperature was too high; Excess dried chocolate on outside of mold blocking unmolding
If the molded chocolate sticks to the mold when unmolding, it is probably too warm tempered properly.
Always swipe the opening of the mold with the edge of an offset spatula or bench scraper to clean. Do this right after pouring the chocolate while it is still warm and fluid.
If necessary, carefully scrape excess from the mold with the edge of a small, sharp knife. (You can always smooth knife dings with a warmed offset spatula. Lightly pass over ding.
Whitening or graying of chocolate: The coating was incorrectly tempered; The coating solidifies too slowly; Overcrystallized chocolate
Thickening of coating while working: Excessive crystallization in the chocolate
Fingerprints on finished products: The chocolate has been touched with warm or moist fingers. Make sure hands are dry; Use thin, cotton gloves when necessary.
CLASSIC GANACHE
Ganache can be temperamental because it is an emulsion: Bakers ask me a lot of questions on how to solve problems with their broken, greasy and problematic ganache mixtures. To solve their problems, since ganache is an emulsion, I did some research on emulsions and what brings them together and breaks them apart.
Curdles: Ingredients overmixed
Gently mix in a couple of tablespoons of hot cream, keeping the whisk submerged so as not to add air. Then, strain.
Grainy: Overmixed/Overagitated
Use Steady, gentle mixing (agitation) is essential in reducing the fat to tiny droplets. Aggressive mixing causes graininess. Strain and re-stir if necessary. If it does not work, toss and start again.
Hardens after making, sitting and/or refrigerating
Poured Ganache: If it becomes too hard, place bowl over a pan of hot water and lightly stir until just reheated--don't whip because you don't want to whip the cream. Whipped Ganache: Try and beat a second time. If too cold, it will be too stiff, so rewarm. Place in a bowl of hot water or place back over a simmering pot of water for just a few minutes until the bowl has warmed. Remove from heat. Stir ganache until melted. Beat.
Separates Temperature of ingredients not compatible
High and low temperatures can break an emulsion. The emulsion of ganache starts when you start stirring the melted chocolate and cream together. If the mixture is too hot (above 110 degrees F) when you start mixing, you''ll start to see the fat molecules sitting on top of the mixture, an indication that the fat is starting to separate out of the mixture. In that case, slowly add a small amount of cold cream to the ganache and stir gently. This will recrystallize the chocolate's fat molecules and bring the mixture back together. If the mixture is too cold, and hard to mix, gently warm the mixture on top of a double boiler, until it is easier to stir.
Gets Dull and Cracks: Temperature of dessert not compatible
Many times ganache will dull from refrigeration; to make it shiny again, after refrigeration, use a hair dryer on low making sure you do not keep it pointed on one place otherwise you will melt the ganache glaze. I also find adding a little corn syrup or even butter to the ganache also helps to keep it shiny.
Bubbles: Overwhipped
Strain mixture through a fine mesh strainer. You may have to do it several times. Stirring with a spatula or spoon creates tiny air bubbles. We use a small burr mixer (otherwise known as a hand or immersion blender). Make sure the blender head stays under the surface of the glaze while blending.
Does not firm: Cream was not boiled
Bring cream to a boil for a minute or more. It reduces the water content in the cream and breaks up the protein strands. Emulsified sauces combine better when the amount of water is reduced.
GANACHE GLAZE
Bubbles: Overwhipped or using a spoon or spatula
Stirring with a spatula or spoon creates tiny air bubbles. Use a small burr mixer (otherwise known as a hand or immersion blender). Make sure the blender head stays under the surface of the glaze while blending.
GANACHE TRUFFLES
Coating cracks: Centers are too cold
The coating on truffles will crack when it sets if cold centers are dipped into the warm tempered chocolate or any other coating. Allow the dipped truffles to sit at room temperature until the temperature of the centers has stabilized (about two hours) to dip them again. They should show no cracking after the second dipping.
