Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
eglies

Caramel bonbon leaking

Recommended Posts

Anyone can help why this is happening to my caramel bonbon after I scrape? They are not very full and it happened to almost all of them 

Share this post


Link to post
Share on other sites

How long did you wait between adding your filling and capping your molds? Was there enough time for a "skin" to form on the caramel?

Share this post


Link to post
Share on other sites

your chocolate is squeezing the filling as it contracts. did you leave the shells to contract before adding the filling? Caramels are a pain in the butt 😛

  • Like 1

Share this post


Link to post
Share on other sites

When I am sealing bonbons containing caramel, just before pouring the melted chocolate over the top of the mold, I pass a heat gun back and forth a few times over the top of the mold. I hold the gun (actually in this case a hair dryer) far enough above the mold so as not to melt the chocolate very much. The theory is that the heat slightly softens the edges of the bonbons so that the chocolate you are about to pour will bond more securely to the bonbon sides. I'm not entirely sure it works, but it seems to have lessened the leaking problem for me. Another thing I do is to take the caramel to a slightly higher temperature than "soft-ball" stage. It makes piping more difficult, but it also makes the caramel less runny and therefore less prone to leak out. If a filling is fluid, the laws of nature dictate that it will try to find a way to escape, and shells often have nearly invisible pinholes in them.

 

And ultimately, if all else fails, you can try this (which works when the bonbons are still in the mold or have already been unmolded):  Temper some chocolate and cut some small pieces of acetate. Then use a knife to spread some chocolate over the bottom of the finished bonbon that is leaking. Apply the acetate, let the chocolate set, then remove the acetate. It doesn't usually make for a very pretty bottom, but we can't all have pretty bottoms. 😉

  • Like 1
  • Thanks 1
  • Haha 1

Share this post


Link to post
Share on other sites
Posted (edited)

I always do an extra ‘beauty coat” or two to (try to) get my bottoms perfect. I won’t claim that my bonbons never leak, but another coat to fill in any thin spots may help. 


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites
5 hours ago, Jim D. said:

Then use a knife to spread some chocolate over the bottom of the finished bonbon that is leaking.

Thank you for this information. I did not know that people do it, I thought that it was just me and my poor chocolate skills, because this is what I had to do when I had a similar problem. The bottoms ended up thicker than I would like, though.

Share this post


Link to post
Share on other sites

Besides what all the others wrote, I suppose it's also a scraping problem. The caps in the photos are a bit too wavy, sign that you did not make a single firm scrape. If you scrape more than once, then most probably you are not cleaning the scraper between one pass and the other, so it will form some small holes along the caps, especially on the cavity sides. Similar if your hand is not firm and your movement is not precise. As far as I understand you are at the beginning of this adventure, so it's pretty normal to make these little mistakes, as you gain experience you'll get cleaner caps.

 

 

 

Teo

 

  • Like 2
  • Thanks 2

Teo

Share this post


Link to post
Share on other sites
Posted (edited)
21 hours ago, pastrygirl said:

I always do an extra ‘beauty coat” or two to (try to) get my bottoms perfect. I won’t claim that my bonbons never leak, but another coat to fill in any thin spots may help. 

 

Do you wait until the first coat sets before adding additional ones, or do you add one immediately after the previous?


Edited by Jim D. (log)
  • Like 1

Share this post


Link to post
Share on other sites
2 hours ago, Jim D. said:

Do you wait until the first cost sets before adding additional ones, or do you add one immediately after the previous?

 

Wait until it sets and contracts, then fill in the gaps. 

  • Like 2

Share this post


Link to post
Share on other sites

I run a hairdryer over the mould before capping. Then once the capping chocolate is poured, place a acetate sheet over the mould and use the scraper to scrape out excess chocolate from under the sheet and leave to set. I have no issues with my home made Isle of Skye Sea Salt salted caramel.Apart from when I overfill lol

  • Like 1

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By Beckykp27
      I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor. 
       
      Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.
    • By Ciordia9
      We work with transfer sheets regularly but most of them are not double backed. By that I mean most of them are one layer, not backed with a white layer. I'm having a real problem with consistency in the thicker sheets as seen attached. We attach these individually as they come out of the enrober but it doesn't feel like we're getting enough heat penetration to do a full transfer.
       
      Anyone share some tips on thicker applications like these? Our short run came out fine but as soon as we went into production of course the first batch ends up being shot.

    • By cslas
      So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
    • By BVWells
      Afternoon everyone. I know that some of you have taken classes with Melissa Coppel and I am finally going to bite the bullet and take one of her classes, but I don't know whether I should take her "Intensive Chocolate Workshop" class or her "Running a Chocolate Production" class. I hear all of her classes are great, but I'm just wondering which one would be better for an amateur home chocolate maker who is pretty confident in his tempering and ganache skills, but is looking to take that next step. Thanks in advance!!
       
      Branden
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...