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Colouring
Sept 25, 2014 6:50:15 GMT -5
via mobile
Post by patsyswine on Sept 25, 2014 6:50:15 GMT -5
I was on a forum on Facebook where a member asked about colouring white chocolate. I offered an opinion and said that ordinary colouring cooks melted chocolate in my experience. I've since tried it again with the same result. Just bought powdered colouring to try again. Has anyone had the problem or can offer tips? Thanks.
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Post by cheebs on Sept 26, 2014 0:32:15 GMT -5
To properly colour white chocolate with dry pigments, it must be a fat soluble powder, previously dissolved in melted cocoa butter.
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gap
Apprentice
Posts: 390
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Post by gap on Sept 28, 2014 0:56:30 GMT -5
You can dissolve fat soluble powder directly into white chocolate
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Post by cheebs on Sept 28, 2014 7:20:38 GMT -5
You can dissolve fat soluble powder directly into white chocolate The problem with doing that is that you will almost always get color lumps from improperly dissolved powder, even when using a stick blender. Previously dissolved this can be avoided altogether.
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gap
Apprentice
Posts: 390
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Post by gap on Sept 28, 2014 16:56:45 GMT -5
Previously dissolved does make it easier, but is not a necessity. I made red chocolate just yesterday without using ccb. I sprinkle and stir continuously.
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