How Do You......

Sugar Work By nefcook21 Updated 12 Mar 2009 , 6:36pm by DNBunny

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nefcook21 Posted 12 Mar 2009 , 4:58am
post #1 of 6

keep the chocolate from "pooling" around the bottom of a cake ball? Mine always "pools" after I put it on the foil or wax paer to dry and I have to trim them. Is there some sort of malod or something you set them on? Anyone have any ideas?

TIA!

5 replies
SpringFlour Cake Central Cake Decorator Profile
SpringFlour Posted 12 Mar 2009 , 6:40am
post #2 of 6

You could let them set on a cooling rack, with a wax paper covered cookie sheet under it to catch the drippings.

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cakelady15 Posted 12 Mar 2009 , 12:40pm
post #3 of 6

I took a candy making class and the instructor would put her chocolates on the wax paper and then pick them up and move them to a clean spot so it left the pool of chocolate all in one spot and when she put them back down in a clean spot there wouldn't be hardly any pooling. I tried it with some pretzels and it worked great. You have to use some extra waxed paper, but it was well worth it not to have to trim everything.

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DianeLM Posted 12 Mar 2009 , 2:43pm
post #4 of 6

I do the same as cupcake900. Transfer the candy out of the pool (or 'footprint'). You can also try chilling your tray so the chocolate sets up immediately rather than pooling.

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nefcook21 Posted 12 Mar 2009 , 3:00pm
post #5 of 6

Thank you all so much. I will definately try these tricks. In the past when I have set them on a cooling rack the chocolate drips through and the whole candy sticks to the wires of the cooling rack. Does that make sense? anyway I will try the chilling, and the moving out of the pool.

Thanks again!! icon_smile.gif

DNBunny Cake Central Cake Decorator Profile
DNBunny Posted 12 Mar 2009 , 6:36pm
post #6 of 6

Hi nefcook21, just so you know, that chocolate pool for dipped chocolates is officially called the "foot" among chocolate makers. A lot of chocolate makers use the "place and then move" method that cupcake and Diane described.

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