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Post by prettysplash on Aug 11, 2009 4:35:55 GMT -5
Hi all I have been making chocolates for many years. I have recently manged to get my hands on cocoa butter colours and powder colours which are specifically made for chocolate. Can someone pls guide me on how to use powders to get colours on brown chocolates. I dusted the powder on the mould and then poured in the chocolated. it didnt work then i tried dusting it on the moulded chocolate it still didnt work. Any tips would be appreciated... Thanks
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Post by FeralOne on Aug 11, 2009 16:22:33 GMT -5
I've not used the color powders, but I thought they were to be mixed with melted cocoa butter.
Andrea
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Post by cheebs on Aug 11, 2009 19:00:02 GMT -5
Hi all I have been making chocolates for many years. I have recently manged to get my hands on cocoa butter colours and powder colours which are specifically made for chocolate. Can someone pls guide me on how to use powders to get colours on brown chocolates. I dusted the powder on the mould and then poured in the chocolated. it didnt work then i tried dusting it on the moulded chocolate it still didnt work. Any tips would be appreciated... Thanks Colored cocoa butter is applied to the mold. This can be done in many different ways: hand applied, brush, airbrush to name a few. One important consideration when using colored cocoa butter for mold decoration, is that it must be tempered. If it is not, it will more than likely stick to the mold and cause all kinds of extraction problems. Powdered colors depend on what you bought. I regularly use edible luster dust applied with a fluffy brush to the mold cavity. It can also be mixed with melted cocoa butter and sprayed or applied in the manners described before. There's a very good tutorial on egullet, which is actually what got me going with mold decoration: forums.egullet.org/index.php?showtopic=77324One thing I didn't like about that tutorial is that she uses a bare finger for painting on the ccb... personally I always use gloves. And about a year later this is what I'm producing: The hearts (raspberry ganache)have luster dust applied with a brush. The green and white (mint with fleur de sel) are a combination of hand applied (green) and airbrush (white). The orange ones (passion fruit marzipan) are white chocolate colored with orange cocoa butter and a slight brushing of lavender luster dust in the mold cavity. The purple ones (crunchy pecan gianduja) are airbrush, the purple and white swirly ones (rose tea infused white chocolate ganache) were finger applied. Gold Maya squares (smoked chilies and allspice) and light blue ones (Earl Grey and Blue Flowers tea infused dark chocolate ganache) yeah I know, bubbles very tough to get that particular mold right) airbrush. The white swirls on the round ones (orange cream) are transfer sheets.
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Post by prettysplash on Aug 12, 2009 1:33:34 GMT -5
hey cheebs thanks a lot will try this and post pics if i can somehow mange to do it....thanks again....
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