Mistakes to Avoid While Making Modern Kali Puja Sweets with Cadbury Chocolate
Written by jheelum basu | October 11, 2025
With festivals like Kali Puja, Diwali, and Bhai Dooj around the corner, the luscious decadence of chocolate finds more use in Indian kitchens to add a Western twist to the traditional desserts. However, before getting into the steps to strike a perfect balance in flavor, taste, consistency, and texture to prepare the festive chocolate delicacies, it is important to know the mistakes to avoid.
While sweets are made in large batches during festivals, awareness of the possible mistakes to avoid is crucial to prevent spoilage or wastage. From picking the right kind of chocolate with zero compromise on quality, and using fresh ingredients to avoid overheating and wrong storage methods, the modern
Cadbury dessert offerings during Kali Puja require meticulous attention to achieve perfection.
To further perfect the gooey, luscious chocolate desserts, a few tried and tested tips can always help, and we are here to share some of them with you for the perfect
Cadbury dessert offerings during Kali Puja.
Mistakes To Avoid While Making Chocolate Sweets For Kali Puja
Chocolate: No compromise in type and quality
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.
Melting & Tempering: Avoid Overheating
Avoid 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.
Double-boiler method
: To follow this method, place a heatproof bowl containing the chocolate over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Keep stirring the chocolate gently until it melts.
Microwave method:
In this method, you need to roughly chop the chocolate into small pieces and microwave them at 50 percent power level for short intervals of 15 to 30 seconds while stirring the chocolate after each interval.
Avoid wrong tempering:
Not maintaining the correct 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.
Not giving sufficient 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.
Ingredients: Avoid Wet, Moist Places
Avoid 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.
Avoid 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.
Storing: Things To Avoid
Avoid refrigeration if not needed:
Usually, it is not recommended to refrigerate 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.
Avoid 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.
Avoid exposure to sudden temperature changes:
Random temperature shifts compromise the quality and longevity of chocolate-based sweets, as rapid cooling or warming allows moisture to condense on the surface, causing sugar bloom.
Avoid direct sunlight and heat:
It is also important to keep them away from direct sunlight and heat sources, as these can degrade the taste and texture of sweets.
Avoid putting in the freezer directly:
Don't put sweets with fillings directly in the freezer. Caramel or cream can become grainy or separate when frozen. For these, it's best to eat them within their recommended shelf life.
Avoid unsealed containers:
Unsealed containers leave chocolates exposed to the air, which will cause them to oxidize and develop stale flavors over time.