Texture problem with chocolate lollypops - crumbly
Texture problem with chocolate lollypops - crumbly...
I am making chocolate Lollypops and they seem to turn out well for the first couple of days.
After a day or two they seem to turn crumbly. Very disappointing. I need help! Thanks.
Chocolate can become crumbly if you have overheated it (cooked it too long or to too high a temperature).
How are you storing the chocolate lollipops? Are you keeping it in a steady temperature?
The chocolate lollipops shouldn't really change texture in a matter of days if they have been made properly and stored properly. In fact, they should be able to 'keep' for several weeks easily.
If you want to give more details about how you are making the chocolate lollipops - what you are using to make them, what method you are following, how they are being stored, etc., perhaps someone will be able to pinpoint exactly what is going wrong in the process for you.
Some of our experienced candy making visitors have recommended that you always use Paramount Crystals
when working with melting and molding chocolate to get the best results. If all else fails, you may want to give it a try.
Paramount crystals are flakes of palm kernel oil and they act similarly to cocoa butter in chocolate making the chocolate have a much nicer texture. You only use about 1 tablespoon per pound of chocolate when melting, so one bag goes a very long way.
Best of luck with your next chocolate lollipop making attempt.