Back Home-Menu | Cocoa Butter to buy
Flower chocolate molds |
Egg chocolate molds |
|
Flower chocolate molds |
Egg chocolate molds |
* 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.
Instructions:
.
Melt gently in a warm water bath.
After melting, shake well. For best color results use at temperatures between
86°F – 90°F.
.
FYI: Colored Cocoa butter may arrive
separated. Simply warm and stir or shake before using.
.
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.
.
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.
.
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.
.
Available in blue, green, orange,
red, white and plain (color your own).
.
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.
.
COLORED COCOA BUTTER TIPS
.
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.
.
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.
.
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.
.
