Cocoa Butter Information and ideas

Excellent to use in praline or truffle molds. Paint into any chocolate mold, apply directly to your chocolate candy (with paint brush or airbrush), embellish a platter for presentation, or paint on acetate to create your own colorful transfer sheets.

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Flower chocolate molds

Egg chocolate molds

this is cocoa butter filled with chocolate
Colored Liquid Cocoa Butter
Ideal for Dessert, Decorations & Showpieces. Used for the decoration on chocolate, gum paste, pastillage and tallow sculpture. Used extensively on chocolate and pralines for accent and decoration. Can also be used to color white chocolate or milk chocolate to create a unique color.
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PHYSICAL PROPERTIES:
Color: white, green, yellow, orange, red, blue
Aroma: cocoa, chocolate
Taste: hard when cold, smooth and liquid when heated
Texture: Free flowing liquid
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FUNCTIONAL PROPERTIES:
Bright, eye catching color concentration to accent decoration
Used at temperature of 89ºF in molds, acetate, sprayed onto chocolate and used as
coloring for butter cream and fat based products
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STORAGE CONDITIONS AND SHELF LIFE:
Store in original container in a cool and dry environment.
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DIRECTIONS:
Warm product to 89ºF in microwave or over water bath. Pour into spraying machine and use as need. Keep the machine or the cocoa butter warm or it will clog the spraying nozzle.
Colored Cocoa Butter
Cocoa Butter Yellow 8 oz. #CB8YE  $17.69
Cocoa Butter White 8 oz. #CB8WH $17.69 $17.69
Cocoa Butter Red 8 oz. #CB8RD $17.69 $17.69
Cocoa Butter Orange 8 oz. #CB8OR $17.69 $17.69
Cocoa Butter Green 8 oz. #CB8GR $17.69 $17.69
Cocoa Butter Blue 8 oz. #CB8BL $17.69 $17.69
SET of 6, one of each color above #CB8SET6 $100.86
*Drop selected items above into shopping cart here.

INFORMATION:
How To Apply Colorful Cocoa Butter onto Chocolate Candy:
Use either a paint brush, airbrush, power sprayer or simply apply directly from the bottle.
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    * Apply directly onto your finished chocolate candy;
    * Paint onto your chocolate molds before filling with chocolate;
    * Mix in butter or vanilla cream centers to tint the color;
    * Apply onto acetate to create your own colorful transfer sheets;
    * Paint onto a platter for an elegant decorative presentation;
    * Spray/airbrush onto fondant;
    * Spray/airbrush onto cake icing.
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Instructions:
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Melt gently in a warm water bath. After melting, shake well. For best color results use at temperatures between 86°F – 90°F.
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FYI: Colored Cocoa butter may arrive separated. Simply warm and stir  or shake before using.
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Plain Cocoa butter is a pastel yellowish, (or tinted with food colors as shown) and is pure edible vegetable fat. Has a low melting point and is typically solid at room temperature, but readily melts at body temperature. It is used in making chocolate confections. Cocoa butter has a mild chocolate flavor and aroma. Storage life of two to five years. Natures best smelling, 100% natural moisturizer (solid) has to be cocoa butter. Highly versatile product with many food & non-food applications. Cocoa Butter is also a popular skin care product - an excellent moisturizer and conditioner.
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In candy making, cocoa butter is an ideal thinning agent great for dipping, icing and molding. Can also be mixed with powdered food coloring and stamped onto acetate, let dry and chocolate poured over for your own chocolate transfer. Can be warmed to approximately 92 degree F or until in a liquid state and swiped inside of a mold with your finger or a light color airbrushed in. Set aside to cool. When cocoa butter is nearly crystallized, you may coat the mold with tempered chocolate.
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Hand application works well when a textured, mixed color look is desired. It allows you to mix the colors directly in the mould cavity to achieve a swirled appearance. Successful airbrushing techniques require special attention to temperature at which you spray; different temperatures will enable you to achieve different effects. 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 smudge easily.
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Available in blue, green, orange, red, white and plain (color your own).
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Cocoa Butter, all though it is a solid product it will melt at approximately 80 degrees F. Store in a relatively cool environment.
If ordered June through August it will arrive melted.
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COLORED COCOA BUTTER TIPS
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The use of colored cocoa butters has quickly become a tool of the confectioner to add the elements of color and design to finished chocolate. This process started with the use of transfer sheets, imported from Europe, and is now found throughout the chocolate and confectionery industries.
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The colored cocoa butters sold are an emulsion of FDA approved lake colors and deodorized cocoa butter. Like all cocoa butter and chocolates, the best results will be achieved when this product is in temper. The easiest method for warming the cocoa butters is to place the entire bottle in a heated cabinet set to 92º F (33º C) to ensure not altering the temper. If you do not have a heated cabinet, an alternative method for melting the cocoa butter is to use the microwave on a "low" setting at 15-second intervals until the product is fluid. Prior to use, quickly shake the bottle to evenly disperse the color throughout the cocoa butter.
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For spraying the chocolate I use an Iwata Smart Jet compressor. I like this compressor because it's small, oil-less, quiet and more importantly; because it has a moisture valve that does not allow water to mix into the cocoa butter. For my airbrush, I use the Badger 250. I like this airbrush as it is relatively inexpensive which allows me to have a handful of them allowing me to leave the colored cocoa butter in them. These also end up in my heated cabinet so I don't need to worry about the cocoa butter crystallizing in the airbrush.  For cleaning the airbrush, I recommend using warmed vegetable oil.
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