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.
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