emie Posted 24 Oct 2006 , 5:14pm
post #1 of

Well, I'm having all kinds of problems today. I dipped my bon-bons in white choc, being careful of temp and they are cracking. I don't know what else to do. Any suggestions?

4 replies
playingwithsugar Posted 25 Oct 2006 , 3:14am
post #2 of

Are the bonbons cold or frozen? Sometimes chocolate will crack when warm chocolate is applied to cold items. You need to add 2 tablespoons of Paramount Crystals per pound of chocolate to avoid this.

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emie Posted 25 Oct 2006 , 12:30pm
post #3 of

I have already added the paramount crystals & that didn't work. The choc I'm using must have been old when I bought it because I've had nothing but problems with it. I've made a lot of candy & never had this happen b/4. thanks for reply.

cakesbykitty Posted 28 Oct 2006 , 9:16am
post #4 of

i am new to the chocolate world and learning... what are the crystals?

emie Posted 28 Oct 2006 , 11:41am
post #5 of

I'm not sure of the ingredients but they look like white choc slivers. You add them to candy melts if they need to be thinned.

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