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Post by bonbino on Nov 6, 2018 6:05:54 GMT -5
Hi Guys!
This is my process for creating coloured butter:
1) Cocoa butter weighed out 2) Melt until half is melted then take off the heat 3) add the colour and mix with a stick blender until emulsified 4) Put the mixture through a fine sieve 4) Cool to 31C while stirring
Once completed I apply the coloured cocoa butter to the mould.
My issue is:
After 1-2 minutes of being on the mould it appears as if the cocoa butter "splits"
Any thoughts or ideas?
Thanks!
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Post by Ben on Nov 6, 2018 10:19:14 GMT -5
Hello! These forums are mostly focused on making chocolate from bean-to-bar, so this may not be the best place to get an answer to this question. In case you don't get a good answer here, another forum to try would be the egullet pastry and baking forum: forums.egullet.org/forum/72-pastry-amp-baking/
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Post by Chip on Nov 6, 2018 10:27:20 GMT -5
I found this happening to me. I have found that this stopped when I tempered my cocoa butter. Yes, I tempered just the butter using the silk method of tempering.
I also found that coloring white chocolate and using that as an "add on" colorant for molds is much more effective in coloring milk/dark chocolates than just plain cocoa butter. I also temper that before painting it into the molds.
Hope this helps.
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