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