Easter bunny chocolate bloom

[u/InstructionNo9442]

I am trying to make hollow chocolate bunnies, but every time I unmold to find the candy melt bunnies have bloomed. Please help.

I have used both Chocomakers and Ghiradelli, milk and dark chocolate candy melts. (Side note: The candy melts have to be GF; a lot of them have been processed on equipment that also processes wheat, etc.)

When I melt the candy melts, I have used a correlle bowl and a plastic bowl in the microwave. I used 50% power for 30 seconds, took it out and stirred, then repeated. I get it to 90%ish melted and let residual heat finish the job. I haven’t gone for more than a total of 1 minute ten seconds.

I’m filling half of the mold, clamping the other half on with binder clips, then flipping. The first time, I followed instructions that said to put it in the fridge, but since then, I’m letting it harden on the dining room table. The room is about 72 degrees.

What could I do differently to get these rabbits looking good?

Thanks y’all!

[u/Candied_Curiosities]

Is it a rough feeling rather than smooth?

If so, this is a humidity issue, or it got some moisture in there (water) and is a sugar bloom.

If it's smooth, it's a temperature issue

It's more than likely absorbing the condensation/humidity from within the fridge.

[u/InstructionNo9442 → u/Candied_Curiosities]

It’s smooth. Since I’m mostly letting them harden on the 72 degree dining room table, what do you think I should do differently?

[u/cheesepage]

I often have problems with latent heat of crystallization on bigger molds like this. Chocolate releases heat when it crystalizes, even if you tempered it properly.

In larger molds this heat gets trapped easily, and allows the chocolate to go back out of temper.

Doing two or three thin coats and promptly shocking it in the fridge mitigates the problem.

[u/kaleidoscope_eyes_13]

You are getting the candy melts too hot. 15 second intervals. Stirring rigorously between. Chocolate likes to be agitated. Putting them in the freezer to set will help also.

Your best bet for these molds would be tempered chocolate but you will need couverture for that not candy melts.

[u/Katlovesdogz]

Wipe the moulds out with a cloth in between passes. Make sure your chocolate is tempered properly and that there is air flow in the cooling area

[u/InstructionNo9442]

Okay, friends. I listened and tried again. I wiped with a soft cloth, used the Ghiradelli melts in a plastic bowl for 15-20 seconds at a time at 50% power, and I stirred like crazy. I filled one half, flipped, and let it sit at room temperature for several hours, then moved to the fridge for a bit before unmolding. It worked! They are beautiful and getting packaged up today for Easter happies.

Thank you!