Tuesday, July 9, 2019

Tip #307: Get Glossy Colored Chocolates Every Time



Just like chocolate, colored cocoa butter must be properly tempered. Otherwise, poorly tempered cocoa butter will stick to chocolate moulds and appear dull or foggy. Keep reading for pro tips for applying colored cocoa butter to your chocolate confections and ensuring bright colors and a perfect glossy finish.

Colored cocoa butter should be tempered in the same way chocolate is tempered. RCI member, Brian Donaghy with Tomric Systems, Inc., says although colored cocoa butter usually arrives tempered, it is important to heat it slowly and then hold the cocoa butter in a 90 environment. Brian recommends using a yogurt maker to retain the temperature over time and help ensure the cocoa butter doesn't lose temper.

As shared by Tomric Systems, Inc. during RCI’s Chocolate Boot Camp, there are many uses for colored cocoa butters. Two of the more popular techniques included hand application and airbrushing colors.

HAND APPLICATION
Hand application works well when a textured, mixed color is the desired look. It allows you to mix the colors directly in the mould cavity to achieve a rich, “painterly” appearance.

How to apply Colored Cocoa Butters by hand:
1. Warm colored cocoa butter to approximately 92˚F. or until in a liquid state.
2. Place desired colors in small plastic cups.
3. Wearing gloves, dip finger into colors. (shown)
4. Swipe inside of mould with finger to apply color (shown). Set aside and cool.
5. When colored cocoa butter is nearly completely crystallized, create shells using tempered chocolate.

Hint: Layer colors to achieve “painterly” effect, or combine with airbrushing technique for an interesting contrast.

AIRBRUSHING COLORS
Successful airbrushing techniques require special attention to temperature at which you spray; different temperatures will allow you to achieve different effects.

How to airbrush Colored Cocoa Butters:
1. Warm colored cocoa butter to approximately 92˚F.
2. Use airbrush to lightly spray color on inside of mould cavity (shown).
3. Set aside and cool.
4. When colored cocoa butter is nearly completely crystallized, create shells using tempered chocolate.

Hint: Colored cocoa butter can also be applied after the moulded piece is complete. When applied on a chilled piece, the colored cocoa butter will take on a soft, fuzzy appearance. Ideal for display pieces, this technique is not recommended for pieces intended for eating, as the colors can easily smudge.

When used properly, colored cocoa butters can transform chocolate confections into incredible works of art. Like chocolate, there are a myriad of factors that can negatively affect cocoa butter at any given point. If you run into problems, click here to check out our post “How Not To Ruin Chocolate,” for a quick-reference troubleshooting guide to pinpoint common problems and make corrections.

Crave more? If you like what you read here, look for the "Subscribe now" box on the right to enter your email address and start receiving weekly tips, like this, delivered straight to your email inbox. RCI's Tip of the Week blog is just one of the many resources we offer to help candy makers refine their craft and build upon their business and marketing practices.