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akonsu

collapsed chocolate shells?

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Hello, several weeks after I moulded some ganache filled chocolates, their shells collapsed. I have attached a photo that demonstrates the problem. I am not sure why this happened. My guess is that this is because the ganache filling dried and shrank thus either making the candy hollow or maybe the internal pressure got lower, I do not know... What did I do wrong? How to prevent this? Keep them in an air tight container (which I did not)? Or in a fridge (which I did not either)?

 

Thanks!

konstantin

 

DSCN4857.JPG


Edited by akonsu (log)

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Yeah it's caused by evaporation from the filling. Not sure how to prevent other than changing the filling to have less water?

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As Chris says about the filling losing moisture to the surrounding air, and some molds are worse than others for it - the square ones are really susceptible.

 

 

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You have to let the filling rest for 12 hours and then close the mould.

 

so; make the shell, fill with a filling of your choice and let them set overnight and close the next day.

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3 hours ago, Nickos said:

You have to let the filling rest for 12 hours and then close the mould.

 

so; make the shell, fill with a filling of your choice and let them set overnight and close the next day.

 

that definitely helps but you still can get evaporation even if you do this (I do this for all my fillings and some still shrink over time)

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Just now, keychris said:

 

that definitely helps but you still can get evaporation even if you do this (I do this for all my fillings and some still shrink over time)

For sure - but only certain fillings in certain molds give me this issue. I tend to back off very quickly. Can't recall the last time I let something sit overnight!

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5 minutes ago, Kerry Beal said:

For sure - but only certain fillings in certain molds give me this issue. I tend to back off very quickly. Can't recall the last time I let something sit overnight!

but you have an eztemper 😛

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6 minutes ago, Kerry Beal said:

I tend to back off very quickly. Can't recall the last time I let something sit overnight!


I don't think I've let ganache sit overnight since the arrival of the EZtemper. I've also never had a shell collapse... knock on wood.

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Try adding some invert sugar or sorbitol? Something hydroscopic to keep the filling from drying out. It sounds like slow moisture loss over time—like it’s a recipe balance issue. 

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