Finished molded product has streaks, fingerprints and other visual imperfections on the surface. Causes and solutions Couverture was not properly tempered Learning the basics of tempering chocolate will lay the foundation for achieving consistent, professional results. Introduction to Tempering Chocolate # Play video: https://vimeo.com/654143982 Please accept cookies in order to view this content Cookie settings Cocoa Butter used for decorating molds was not properly tempered Properly tempering your cocoa butter for decorating molds helps ensure maximum shine and no sticking. Using Colored Cocoa Butter: Tempering Cocoa Butter Molds used were dirty or had residue from previous products Be sure to properly clean and prepare your molds for outstanding results Molded Bonbons: Preparing the Molds # Play video: https://vimeo.com/637164025 Please accept cookies in order to view this content Cookie settings Chocolate was exposed to humidity Sugar bloom can have many causes, but all are related to humidity. Tricks to Avoid Chocolate Sugar Bloom # Play video: https://vimeo.com/654161515 Please accept cookies in order to view this content Cookie settings Temperature of couverture or of finished product was too warm Careful adherence to recommended temperatures for crystallizing, working with, and storing chocolate will help avoid fat bloom. Tricks to Avoid Chocolate Fat Bloom # Play video: https://vimeo.com/654250626 Please accept cookies in order to view this content Cookie settings Couverture was over-crystallized Over-crystallized chocolate is thick and viscous. This can be the source of many problems. What to Do When Chocolate is Over-Crystallized # Play video: https://vimeo.com/655159042 Please accept cookies in order to view this content Cookie settings Couverture was under-crystallized Under-crystallized chocolate will not have the proper appearance or texture. What To Do When Chocolate is Under-Crystallized # Play video: https://vimeo.com/655159144 Please accept cookies in order to view this content Cookie settings Applications Bars & TabletsMolded Bonbons & Pralines Actions Write comment Save Can't find what you are looking for? View Tutorials Need immediate troubleshooting advice? Create your free account and Chat live with a Chocolate Academy™ Chef Get my Free Access TodayLog In More Troubleshooting Topics 04:39 Colorful Hazelnut Tablets Colorful Hazelnut Tablets 02:28 White Chocolate Tablets with a Twist White Chocolate Tablets with a Twist 06:56 Mango and Coconut Milk Chocolate Tablets Mango and Coconut Milk Chocolate Tablets 09:08 Caramel Peanut Molded Bars Caramel Peanut Molded Bars View more Comments Add comment There are no comments yet.