Which of the following is a common reason why bonbons might not properly release from their mold?

The reason why not tempering the chocolate is a common reason for bonbons not releasing properly from their mold lies in the fundamental properties of tempered versus untempered chocolate. Tempering chocolate involves carefully melting it and then cooling it to stabilize the cocoa butter crystals. This results in a smooth texture, a glossy finish, and a crisp snap when the chocolate sets.

When chocolate is not tempered, it does not set properly and may not achieve the right crystalline structure needed for a clean release from the mold. Untempered chocolate could also result in a dull appearance and a soft texture. Under these conditions, the bonbons are likely to stick to the molds, making it difficult to remove them without damaging their shape or integrity.

In contrast, while pouring the shells too thick, cooling too quickly, or using an incorrect chocolate blend can lead to issues during the production of bonbons, these factors do not directly correlate with the basic properties of chocolate adhesion to molds in the same way that proper tempering does. For instance, thick shells might just take longer to cool or set properly, while the cooling process itself doesn’t inherently affect the chocolate’s ability to release if tempering was done correctly beforehand.