1. Use MORE chocolate than you think • Overfill the mold cavity slightly • The extra chocolate is what helps: • Push air bubbles out • Create thicker, stronger shells • Thin shells = cracking and dull spots Tip: It’s easier to scrape excess chocolate off than to fix thin spots later. 2. Tap, tap, tap • After pouring chocolate: • Gently tap the mold on the counter • Tap the sides too • This releases trapped air and smooths the shell 3. Use the insert correctly • Place the silicone/plastic insert

Let’s talk chocolate: Bloom [part 4] Join chocolatier Kate to learn how to store your chocolate so that it doesn’t bloom. This 4 part series delves into the details of chocolate bloom, what causes it, is it okay to eat, and how to prevent it! Have a chocolate question you would like chocolatier Kate to answer? Drop a comment below! #chocolate101 #chocolatebasics #insidethechocatefactory #makeitextraordinary | Lake Champlain Chocolates

Ever noticed a white, dusty coating on your chocolate? 🍫 That’s chocolate bloom—and it’s not mold! In this Short, Gemma explains why it happens, why your chocolate is still safe, and how you can use it in baking. ✨ Don’t waste it—bloomed chocolate still melts, bakes, and tastes delicious. 👉 Love smart baking tips like this? Subscribe for more: https://bit.ly/GemmasBoldBakers #baking #chocolate #bakingchocolate #bloomingchocolate #BakingTips | Bigger Bolder Baking