When attempting to unmold bonbons or tablets, some or all of the product remains in the mold. Causes and solutions Incorrect procedure was used when casting shells Be sure to adhere to best practices when casting molds Molded Bonbons: Casting the Shells # Play video: https://vimeo.com/637155946 Please accept cookies in order to view this content Cookie settings 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 Couverture used was not the ideal consistency Make sure you have chosen chocolate with the ideal fluidity for molded bonbons Choosing the Right Chocolate for Molded Bonbons # Play video: https://vimeo.com/655116107 Please accept cookies in order to view this content Cookie settings 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 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 Molded Product is dull or discolored Molded Product is dull or discolored Cracked Shells Cracked Shells The molded product has holes The molded product has holes Marshmallows Don’t Set Marshmallows Don’t Set View more Comments Add comment There are no comments yet.