Using colored cocoa butter is a great way to add vibrant
details and a glossy finish to your chocolate creations. However, proper
tempering and application techniques are essential to ensure professional
results. Poorly tempered cocoa butter can stick to moulds or create a dull,
foggy surface. Follow these tips to achieve a flawless finish every time.
Tempering
Colored Cocoa Butter
Just like chocolate, colored cocoa butter must be tempered
for optimal results. While most products arrive pre-tempered, you should still
heat them slowly to about 92°F (33.3°C) and maintain this temperature. Using a
yogurt maker, such as the Euro
Cuisine YM80, can help keep the cocoa butter at a consistent temperature,
ensuring it retains its temper. A laser thermometer is also recommended for
accurate temperature monitoring.
Popular
Application Techniques
Two common methods for applying colored cocoa butter are hand application and airbrushing. Each method creates unique effects, giving you creative freedom to enhance your chocolate designs.
Hand Application
Hand application is ideal for achieving a textured or painted effect by layering and mixing colors directly in the mould.
- Warm the colored cocoa butter to approximately 92°F (33.3°C) until it’s liquid.
- Pour the desired colors into small plastic cups.
- Wearing gloves, dip a finger into the color, and swipe inside the mould cavity to apply.
- Allow the cocoa butter to cool and partially crystallize before pouring tempered chocolate to create shells.
- For more artistic effects, layer multiple colors or combine hand application with airbrushing.
Airbrushing
Airbrushing offers a smooth, even layer of color and allows for creative techniques like masking or layering. Monitor the temperature of cocoa butter carefully, as different temperatures can result in different effects.
- Heat the colored cocoa butter to approximately 92°F (33.3°C).
- Use an airbrush to lightly spray the color inside the mould cavity. Always test the spray away from the mould to ensure even application.
- Let the cocoa butter cool and partially crystallize before adding tempered chocolate to complete the shells.
Enhancing
Airbrush Techniques
Using masking tape to prevent color from coating the entire mould can create interesting effects, elevating the overall design.
To make colors pop, consider layering white cocoa butter last. This helps colors appear vibrant on dark chocolate. For some shades, like red, spraying black last can create a striking, polished look.
Whether you’re new to using colored cocoa butter or looking
to refine your skills, these tips can help you achieve stunning results. With
the right approach, you can take your chocolate decorating to the next level,
creating eye-catching confections that stand out.
Crave more? Click
here to subscribe
and start receiving weekly tips, like this, delivered straight to your
email inbox. RCI's 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. Follow
us on Facebook for even more sweet inspiration.
Not a member? Click
here to learn how RCI can help you build your sweet business.
.png)
