Cracks in finished candies usually mean the center and shell didn’t play nicely together during filling, setting, or cooling. Here are the most common culprits and how they cause trouble.
Instructions
Center was too cool when piped into the mold
When a filling is piped at too low of a temperature, it can set too quickly or contract as it warms slightly, putting pressure on the chocolate shell. This stress often shows up later as cracks.
Chocolate shell was too thin
Thin shells simply don’t have enough strength to handle movement, shrinkage, or expansion of the center. As the filling settles or shifts, the shell can fracture instead of flex.
Expanding centers (like marshmallow)
Soft, airy centers can expand over time, especially with temperature changes. As they grow, they push outward on the chocolate, which may cause cracking days after the candy looks “finished.”
Candy left in the freezer too long
Extended freezer time can cause rapid contraction. When the candy is removed and warms up, the chocolate expands faster than the center, leading to stress cracks.
Solid chocolate pieces
If cracks appear in solid chocolate (with no center), the good news is they’re usually cosmetic. These pieces can be safely remelted, retempered, and reused with no loss in quality.
A little attention to shell thickness, filling temperature, and cooling time goes a long way toward smooth, crack-free candies—and fewer candy-making headaches!
