Chocolate Violin Cracking In Mold-Please Help

Sugar Work By SecretAgentCakeBaker Updated 30 Apr 2010 , 1:29pm by KittisKakes

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SecretAgentCakeBaker Posted 30 Apr 2010 , 1:22pm
post #1 of 2

I have a standard chocolate mold with a violin. I put the melted chocolate in and put in the fridge for 10-20 minutes. Before I even touch the mold, the neck of the violin has snapped in half. The mold only has one 3 instruments and a bunch of tiny music notes, but I am only trying to mold the violin and notes.

This is the mold I have.

I don't know what I am doing wrong and I need to make a ton of these for my daughter's violin recital on Sunday.

Please help if you can. Thank you so much!

1 reply
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KittisKakes Posted 30 Apr 2010 , 1:29pm
post #2 of 2

Not a choc expert, but I have found that if I put a choc mold in the fridge immediately, it almost always cracks. At least for the molds that have some depth to them. Let the choc set up and cool down for a few minutes before you put it in the fridge. It just may be cooling too quickly, if that is even possible.

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