Mistakes to Avoid When Preparing Cadbury Desserts for Bhai Dooj
Written by jheelum basu | October 15, 2025
Bhai Dooj, a timeless, heartwarming Indian tradition that celebrates the sacred relationship between siblings and cousins, is just a few weeks away. With such an auspicious festival around the corner, isn’t it obvious that the unmatched decadence of chocolate will find more use to uplift the celebratory spirit?
Over the past few years, Indian festivals have successfully incorporated Western influences into traditional desserts. However, before learning how to celebrate Bhai Dooj with Cadbury desserts, it is important to know the mistakes to avoid.
Chocolate is one of the most delicate baking materials, and every single step of dessert-making plays a crucial role in achieving the desired outcome. From selecting the right kind of chocolate with no compromise on quality, and using fresh ingredients to avoid overheating and improper storage methods, the Bhai Dooj offerings require meticulous attention to achieve perfection.
Here we have crafted a few tried and tested tips on how to celebrate Bhai Dooj with Cadbury desserts without making any mistakes.
Mistakes to Avoid When Preparing Cadbury Desserts for Bhai Dooj
General Mistakes To Avoid
Not Sifting Ingredients:
Sifting dry ingredients such as flour, baking soda, cocoa powder, and powdered sugar is extremely important for a smooth consistency of the batter and the final product. Not sifting them properly may lead to lumps.
Stale Ingredients:
Using stale ingredients can significantly affect the outcome. Therefore, using fresh ingredients is mandatory to achieve the desired freshness, flavor, and consistency.
Overmixing:
It is always recommended to refrain from overmixing the batter to avoid gluten formation, which leads to a final product with a tough texture.
Incorrect measurements:
Faulty measurements can ruin baking like nothing else. The right proportions of ingredients are key to perfect baking.
Not preheating the oven:
Preheating the oven is compulsory, as a cold oven often leads to faulty baking and a poor rise.
Ingredients: Quality Compromise & Mix Up
Picking Poor-Quality Chocolate:
For smooth, decadent, and luscious chocolate desserts, it is imperative to choose premium-quality chocolate. Any compromise on this step can change the outcome significantly. For a glossy, sophisticated finish, it is usually recommended to pick fresh chocolates with high cocoa butter content. Lower-grade chocolates are not recommended as they often include vegetable oils and hardeners instead of cocoa butter, affecting texture and flavor.
Mixing Up Chocolates and Sweets of All Kinds:
It is extremely important to understand the type of chocolate used in the sweet to decide the appropriate storage method, as the shelf life of chocolate varies based on its type. Moreover, to prevent spoilage, it is equally important to segregate the sweet items based on moisture content and flavor, as both of them can transfer from one item to another.
Dry sweets are more likely to absorb moisture from the moist ones.
Temperature: Incorrect melting & tempering
Overheating:
Melted chocolates are a must for almost every chocolate-based sweet recipe. Therefore, perfect chocolate melting is crucial to achieve the desired consistency and texture. Overheating always burns the chocolates and alters the final taste. There are two most widely practiced methods to melt chocolate- the double-boiler method and the microwave method. In either case, the chocolate should be melted gently to avoid scorching it.
Wrong tempering:
Incorrect temperature for tempering ruins the outcome.
Tempering at the correct temperature ensures uniform distribution of the fats to create a smooth, glossy finish. It is always recommended to use a chocolate thermometer to check the temperature, ideally 31-32°C.
Insufficient cooling time:
Not giving your chocolate enough time to cool down after melting, and rapidly putting it in the refrigerator or freezer to speed up cooling, often leads to white, powdery “sugar or fat bloom” due to improper fat crystallization.
Environment: Wet, Moist Places Ruin Chocolate Desserts
Wet environments and moisture:
Moisture is the biggest enemy of chocolate. Even a small amount of water can lead to lumpy chocolates. To ensure the chocolate is not ruined, use dry bowls, spoons, and molds.
Using cold ingredients:
Using ingredients at room temperature is crucial, as the addition of cold ingredients like cream or butter to melted chocolate can cause the chocolate to split and form an uneven texture.
Storage
Unnecessary refrigeration:
Ideally, refrigeration is not recommended for chocolate sweets, as it often causes “sugar bloom”, where the sugar and fat content separate and create a white powdery surface on the sweet items. If you still want to refrigerate to prevent them from melting in hot, humid weather, you may consider wrapping them well to protect against odors and condensation and placing them in an airtight container.
Storage at a place with a strong odor:
The cocoa butter in the chocolate being a quick absorber of odor, chocolate sweets easily allow the ambient odors to get infused, leading to the development of an undesirable mixture of unpleasant odors.
Exposure to sudden temperature changes:
Random temperature shifts often alter the quality and longevity of chocolate-based sweets, as rapid cooling or warming allows moisture to condense on the surface, causing sugar bloom.