For members looking to gain creative ideas at RCI’s 2017 Annual Convention & Industry Expo, Candy Clinic did not disappoint. Since the thirties, this member-exclusive event has allowed RCI members from across the United States, Canada and abroad to share their best ideas and gain inspiration from fellow candy makers. Keep reading for an idea that won the award for best innovation at the latest Candy Clinic.
Inspired by an associate’s manicured finger nails, RCI member Cher Diamond of Maurie’s Fine Chocolates of Madison, shared a creative technique for applying cocoa butter to
chocolates. Water marbling is a technique used to create a unique nail polish
design by adding droplets of nail polish to water before applying it to the
nail. A similar effect can be achieved with cocoa butter and water. moulded
Start by filling a bowl with room temperature water. If you read tutorials online for water marbling, they recommend using filtered or bottled water. Get cocoa butter spray, shake it up and spray it into the water. Because the oils in cocoa butter resist the water, the cocoa butter will float on top of the water, allowing you to create a unique design with a variety of different colored cocoa butters. Drag a toothpick or other similar object through the cocoa butter, cleaning it after each use.
Once the desired marbleized effect is achieved, take a finished
piece or just the shell and run it through
the cocoa butter. Let each moulded piece dry for three hours or overnight. You may finish the piece by applying a glaze spray, but according to Cher, the cocoa
butter will not rub off or moulded the chocolate. detemper
If you’re looking to create stunning chocolate pieces, give this simple and fun water marbling technique a try and let us know how it turns out by leaving a comment below.
Want to learn more innovative ideas like this one? Idea sharing is just one of the many benefits of membership with
Retail Confectioners International (RCI)! Click here to learn how RCI can help
you build your sweet business.