In my family's shop a new employee is having trouble with our Easter hollow molds. Since my father's passing we are on a rapid learning curve since he knew everything and we just followed his instructions.
Anyway, as we are trying to do the hollow molds, the chocolate is cracking while setting up. It's is visible from the outside of the mold.
I'm thinking that it's too thin of a shell and/or the viscosity of the chocolate. We are using Broc 90 (?). Should we be using 125 for hollow molds?
Is this enough info for thoughts?
updated by @nicole5: 04/10/15 11:27:00AM