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Chocolate melt mould cracking

post #1 of 7
1/8/13 at 2:28pm
Thread Starter 
Hi. I have just started making giant cupcakes. I make it and it looks great but a while later be chocolate mould is cracking.
Why is this? Thanks
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post #2 of 7
1/8/13 at 4:05pm

Are you using the pan to make a mold out of chocolate and putting the cake in that?  It could just be expansion or that your chocolate isn't thick enough. 

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post #3 of 7
1/9/13 at 12:49pm

I have made a giant cupcake liner using the pan and candy melts or chocolate several times.  I have never had it crack.  I would guess that the chocolate was to thin.

"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #4 of 7
3/19/13 at 10:25am
Can you help my case is stuck and won't budge it's been in the fridge long enough and I've used enough chocolate my mould is metal could this be the issue!! ( it's my first attempt!)
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post #5 of 7
3/19/13 at 10:38am

Sometimes it helps to put it in the fridge right after you coat it (too late now), but the freezer shocks the chocolate into coming away from the mold enough to release easily.  You don't need to keep it in there too long.  A couple miniutes should do it.  And I agree with the others, sounds like you made your mold too thin.

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post #6 of 7
3/19/13 at 10:43am
Thank
Quote:
Originally Posted by DeniseNH View Post

Sometimes it helps to put it in the fridge right after you coat it (too late now), but the freezer shocks the chocolate into coming away from the mold enough to release easily.  You don't need to keep it in there too long.  A couple miniutes should do it.  And I agree with the others, sounds like you made your mold too thin.
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post #7 of 7
3/19/13 at 10:44am
Quote:
Originally Posted by clarebush1 View Post

Thank
Thank you I will try that and next time use more chocolate icon_wink.gif xx
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