Hi there,
Thanks for looking. I'm making 130 cake pops and the chocolate is cracking on about 80% of them. I am using Merkins candy coating (I think that's what it's called) which melts really nice, way better than Wiltons. I'm also using the Wiltons Choc. Melting pot thing. After a minute it starts to crack. At first I thought the choc. was too thin, maybe I was tapping too hard after dipping, cake ball too cold-not cold enough.

I don't know...anyone have an idea??? I was able to redip most of them and most seem ok, but I have batch 2 to do, and would like it not to happen again. I also put the finished ones in the fridge, it that ok, or will I have condensation problems???

Anyone ever have this problem? Any help is greatly appreciated.

Was your mixture you are dipping cold?

That is in the only thing I can think of....

Jennifer

cold cake balls cause my choc to crack. i dip mine at room temp. HTH

Yes, they were cold! Good to know, thanks so much!! They came out good in the end. I was sooo relieved.

Take a look.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1350680&sub=1350704

or

http://www.cakecentral.com/cake-photo_1350680.html

not sure if the links will work.