Select one of the negative outcomes caused by using chocolate that is too cold during molding:

When chocolate is too cold during the molding process, one significant negative outcome is that the chocolate shell may end up being too thick. This can occur because cold chocolate doesn’t flow and spread as well as chocolate at the ideal temperature. When cold chocolate is poured into a mold, it may not fully coat the edges or cover the entire mold evenly, leading to a thicker shell as a result of improper coating.

In addition to contributing to an uneven thickness of the shell, using cold chocolate can affect the overall texture and quality of the finished product. It can lead to issues with the conformation of the bonbons and impact the way they snap or break when bitten into. A thick shell can also mean that the balance between the chocolate exterior and the filling is off, potentially overshadowing the flavors of the filling or making the bonbon difficult to eat.