Why would dark and milk chocolate collapse and form a hole in the mold around the lollipop stick?

Why would dark and milk chocolate collapse and form a hole in the mold around the lollipop stick?



I have been making chocolate for a few years now, nothing fancy, melting and pouring molds.


This time I made lion head lollipops in white, milk and dark chocolate. The molds are pretty deep, especially around the nose of the lion.


I did the white chocolate first and had no problems. Then I went to make the dark chocolate and the chocolate collapsed around the stick and made a big hole. I thought it was just the dark chocolate, but it happened with the milk chocolate too.


Any ideas of what I did wrong? Any help is greatly appreciated.






Did you allow the white chocolate to set before adding the milk or dark chocolate?


Did you tap all the air out of the chocolate after filling the mold? It really sounds like you had an air pocket lodged around the stick and that is what caused the collapse.


After filling the mold, tap the mold lightly on the counter to cause any air bubbles to rise to the surface and escape.


When you add the lollipop stick, give it a twist or roll to be sure it is securely covered and then give the mold another tap on the counter to remove any other air that you may have pushed into the chocolate along with the stick.


See if that makes the difference, and let me know if that fixed the problem.

~Angie

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