If you begin pressing and notice cracking, don’t worry—just put the tray back in the oven for
30–60 seconds, then press again. That tiny extra time is often all it takes.
Extra tips to prevent cracking
- Use room-temperature Kisses (avoid starting with cold chocolate).
- Press gently—you’re seating the M&M, not flattening the Kiss completely.
- Middle rack for the most even heat.
- Avoid overheating: If Kisses look oily or collapse, reduce oven temperature or bake time slightly.
FAQ
Did I overcook the chocolate Kisses?
From the photo, it looks more like the Kisses were under-softened or cooled before pressing.
Overcooked Kisses tend to look melted, overly glossy, or oily.
Did I not melt them long enough?
Most likely, yes. You want them soft enough to press without cracking. Try adding 1–2 minutes,
or press immediately after removing the tray.
What oven temperature works best?
200–250°F (95–120°C) is ideal for gentle softening. If you use higher heat (like 300–350°F),
watch closely because they can go from “soft” to “too melted” fast.
Why do they harden so fast?
Chocolate sets quickly as it cools. That’s why pressing right away (or reheating briefly) makes a big difference.
