Instructions
Trouble Shooting Air Bubbles in Chocolate
Air bubbles are a common chocolate-making hiccup, especially when working with molds that have fine details. While they’re harmless, they can leave finished pieces looking rough or unfinished. Luckily, they’re usually caused by a few simple process issues.
Mold was not tapped thoroughly
When chocolate is poured or spooned into a mold, air can get trapped underneath the surface. If the mold isn’t tapped firmly enough on the countertop, those bubbles stay put and harden right into the chocolate.
Chocolate was too thick or too cool
Chocolate that’s too cool or overly thick doesn’t flow easily into the mold’s details. This makes it harder for air to escape, increasing the chance of bubbles forming and sticking.
Sharp edges or detailed molds
Molds with sharp corners, lettering, or intricate designs naturally trap air in tiny crevices. Without extra help, chocolate may bridge over these areas, sealing bubbles underneath.
How to prevent bubbles:
Tap the filled mold firmly and repeatedly on the countertop to release trapped air. For molds with fine details, use a small food-safe brush to gently push chocolate into grooves and edges before tapping. This extra step helps ensure smooth, professional-looking chocolates every time—no bubbles invited!
