What can cause the cracking of the chocolate shell on a dipped bonbon?

The cracking of the chocolate shell on a dipped bonbon can indeed be caused by the filling being too cold during the dipping process. When the cold filling is introduced to the warm melted chocolate, it creates a rapid contraction as the chocolate cools too quickly upon contact with the colder filling. This sudden change in temperature can lead to stress within the chocolate shell, resulting in cracks.

Maintaining an appropriate temperature for both the filling and the chocolate is crucial for achieving a smooth and intact shell. If the filling temperature is balanced well with that of the chocolate, the process can create a cohesive bond, ensuring that the final product is visually appealing and maintains structural integrity.