Yup.

 

Interesting, I think that could be it. So then to rememdy the situation I should keep the walls thicker, and try to keep the base the same thickness as the walls?

You are correct. I should have said expanding/contracting at different rates. It looks like the bottom "stuck", but snapped off where the base is.

Yes I noticed these walls were pretty thin. What do you mean the bottom is expanding? I was under the assumption chocolate contacted slightly once set.

Could it be the walls were too cold when I appied the cap and it was not able to melt and reset into one piece? 

Just a guess here...It looks like your walls are very thin and your bottom very thick. Perhaps the bottom is expanding at a different rate than the sides and popping.

Hi,

So I have been making chocolate bon bons and the area where the cap and the walls of the bonbon are suppost to meet and melt together have not been lately. There is a hairline crack going all the way around the chocolate and therefore the bottoms fall off when I unmold them. Are my walls too thin? I am not sure how to correct this? Photos attached, any comments appreciated.

updated by @ian-horvath: 04/10/15 08:09:48