Help With Chocolate Triangles

Sugar Work By EvieP606 Updated 5 Dec 2006 , 4:12pm by EvieP606

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EvieP606 Posted 5 Dec 2006 , 3:03pm
post #1 of 3

Grooms cake for the 15th. I practiced making the Wilton version of the orange chocolate cheese cake for the groom this summer. The chocolate triangles turned out just fine. Now I'm getting ready for the real thing and I can't cut the chocolate without it cracking. I'm using the Wilton Candy Melts. I microwave in a glass container and spread them in the 11x17 baking sheet. I place it in the fridge for until firm, then transfer to freezer for a bit to free the chocolate. I turn it onto a waxed paper covered cutting board. I then let it sit for awhile to come back to room temp. Everywhere I try to cut into it it cracks up. (sigh) I'm tempted to go by a bunch of truffles and place them all over the top of the cheese cake.
Is there anyone that can give me some advise on what I might be doing wrong?

2 replies
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RisqueBusiness Posted 5 Dec 2006 , 3:38pm
post #2 of 3

Your chocolate is cooling to much that's why it's cracking. It should still be warm.

Melt, spread...wait until you can touch it lightly...score and then let set.

this may help.

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EvieP606 Posted 5 Dec 2006 , 4:12pm
post #3 of 3

The summer weather was hot and I didn't have any trouble then. I was thinking the cold had an affect. Will give your suggestion a try today. Thanks for responding. Evie[/code]

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