How To Make Dark Chocolate At Home: Top Mistakes To Avoid

Overheating

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] If cocoa butter is melted at a temperature that is too high, it may burn and lose its smooth texture.

Cocoa Powder Not Being Sieved

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Your chocolate may get lumpy if the cocoa powder isn't sifted, which will reduce its smoothness and silkiness.

Ignoring Tempering

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Chocolate that is not properly tempered may have a mushy texture and a dull look rather than a hard, glossy finish.

Adding Too Much Sweetness

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Too much sweetener can change the structure of the chocolate, making it excessively sticky and mushy.

Improper Storage

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Chocolate "bloom," in which fat or sugar rises to the surface and forms a yellowish covering, can result from not keeping chocolate in a cold, dry location.