What is the term used for excess chocolate pooling at the base of a dipped product?

The term for excess chocolate pooling at the base of a dipped product is "feet." This term is commonly used in the chocolate and confectionery industry to describe the formation of a small, often circular, area of chocolate that accumulates at the bottom of a piece, usually due to the chocolate not properly draining off after dipping. This can occur when the product is dipped in chocolate and doesn't allow for enough time for the excess to run off, resulting in this undesirable pooling. Feet may be seen as a sign of improper technique or inconsistent dipping, and skilled chocolatiers often aim to minimize or eliminate this effect for a neater presentation.

The other terms do not accurately describe this specific phenomenon. "Extra coating" does not refer specifically to the pooling at the base but rather suggests an overall additional layer. "Spillage" may imply a more general mess rather than a specific accumulation of chocolate at the base. "Base coat" typically refers to an initial layer applied to a product before additional coatings, not the excess chocolate that collects after dipping.