Quote:
Originally Posted by EmmaHols
Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.
Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
Cracks are the bane of my life with pops. I spend several very stressful weeks testing and researching to find an answer. I'm currently at a 90% sucess rate (I make several hundred every week) and this is what I believe is important:
DO NOT CHILL YOUR BALLS!!!!!! Cold is your enemy. SImply roll them and dip them at room temperature inless you live in an extremely hot climate and the chocolate won't set a room tempreature.
Add 2 tablespoons of copha per 500g/1lb melts. It helps the chocolate set up faster, great to hot climates. (Sorry USA, that's a Australia tip!)
Don't pack them too tight.
Double dip them to cover cracks.
Once the balls are coated you can refridgerate or freeze them.
Hope this helps!
Always good advice. 
I agree. leah_s posted this tip in another foum, so I tried it. I don't use any bc unless the cake just won't hold together without it, and they never go in the fridge or freezer. I don't get my coating super hot either - just enough to get it melted and then I let it cool off a little as well. Works great - I made 13 dozen pops a month ago and not one of them cracked. Yay!
