My chocolates have turned white
A sugary white stain or 'sugar bloom' can appear on the surface of the chocolates for two reasons: It may be caused by condensation or water being present in the melting or setting of the chocolates. This affects the appearance but not the taste. Alternatively, if the couverture or chocolate has been overheated and not tempered correctly, this can cause a fat bloom. Indeed, where storage conditions are too hot, a similar bloom will occur. This will also cause the chocolates to taste gritty. If you don’t fancy eating them as they are, you can use them for cooking & filling, but not for chocolate work.
My chocolates are dull
The mould was not cleaned properly. Polish the inside of the mould with cotton wool and don't touch the inside of the shapes with your fingers as the grease will prevent the chocolates going shiny. You can melt down these chocolates and remould them if required. This may also be caused by storing the chocolates in the fridge for too long.
My couverture has started to set in the bowl before I have finished moulding
Gently warm the bowl until the couverture reaches the correct working temperature or add some warm couverture and stir this in.
Small air holes are all over the top of my finished chocolates.
With moulds containing intricate patterns, air may get trapped when you spoon in the liquid chocolate. Either tap the mould on a flat surface until the air bubbles disappear or use a toothpick to force the chocolate into these areas. Tapping the mould will also make the chocolate flat on the bottom of the finished chocolates.
My finished chocolates are always soft to the touch
Unfortunately this is one of the disadvantages of using cooking or eating chocolate. By using couverture and ensuring it is properly tempered, your finished chocolates will be of a better quality and will ‘snap’ when broken.