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Post by rgudin on Dec 1, 2014 13:58:31 GMT -5
Hi All…
I can't believe my luck… I found this site. I'm like a little piggy in HEAVEN. HELP PLEASE>>>> I'm just staring with chocolate candy making; I have a problem with colored cocoa butter. I know there are lots and lots of forums that talk about tempering chocolate (the one that I like that is perfect to understand is here---deconstruction and reconstruction) However, I don't have problem with tempering chocolate. I have a problem with tempering cocoa butter. I am in need of understanding and I feel that this is the only place that will understands and maybe able to help me. I got some colored cocoa butter from Chef Rubber it is tempered. From what I'm reading is that I have to melt cocoa butter in the microwave to about 88-90F. Here is what I have a problem with and questions:
1. even if I do a microwave thing at 15-20 sec increments. Some cocoa butter gets liquid when I check temperature of (liquid) cocoa butter it's over 90 … it's like 95-105 sometimes even higher. I would shake cocoa butter hard to get tempering done and cocoa butter temperature go's down to 88-90's. When I try to apply this cocoa butter to the mold, let it sit for about 30 min. to get solidify, pour tempered chocolate in to the mold, let that get solidify over night (room temp is about 72 F.), all candies come out, however, some cocoa butter is left in the mold making candies unattractive. I try even to have molds sit in the fridge for about 30 min, to push crystallization a little. No dice… same problem. My molds are clean so that is not a problem. Room temp is good. Chocolate is tempered. I used the same molds without cocoa butter and candies came out perfect. The only thing that I can think of is that my cocoa butter is out of temper. Even though, lots and lots of forums and candy makers say that they DO NOT temper cocoa butter and they apply cocoa butter to the molds at even higher temperature and airbrush at even higher temperature (saying that cocoa butter gets tempered when sprayed ) airbrushing is another story LOL.
2. is there a way and is it ok to keep cocoa butter in the tempered liquid form all the time? Let's say for small production line. If it's ok to do… I was thinking to use a yogurt maker with a timer to keep temperature in the range of (??)
Sorry for the long post… Thank you for taking your time to read this.
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Post by rgudin on Dec 4, 2014 17:07:17 GMT -5
sigh..... 13 people looked and not one person can give a hint of an answer
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Post by cheebs on Dec 6, 2014 9:08:10 GMT -5
I temper my colored cocoa butter using the "turbo temper" method and it works just fine. I've tried using non-tempered butters and they invariably stick to the mold. The only time we don't temper is when using an airbrush. It's OK to let it go to 120F to get it fully melted and decrystallized. On the down side, we like to get it to ~77.
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Post by lyndon on Dec 6, 2014 10:32:59 GMT -5
When you are air brushing, is the layer of cocoa butter so fine that tempering doesn't really matter?
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Post by rgudin on Dec 7, 2014 10:34:26 GMT -5
I temper my colored cocoa butter using the "turbo temper" method and it works just fine. I've tried using non-tempered butters and they invariably stick to the mold. The only time we don't temper is when using an airbrush. It's OK to let it go to 120F to get it fully melted and decrystallized. On the down side, we like to get it to ~77. thank you very much for replying. I will try to do what you told me. I have a question, do I bring it back up to like 86 degrees after bringing it down to 77?
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Post by rgudin on Dec 7, 2014 10:36:22 GMT -5
When you are air brushing, is the layer of cocoa butter so fine that tempering doesn't really matter? allow me to ask you a question. What temperature is your CB while you are airbrushing? thank you for taking your time to reply.
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Post by cheebs on Dec 9, 2014 10:43:43 GMT -5
When you are air brushing, is the layer of cocoa butter so fine that tempering doesn't really matter? allow me to ask you a question. What temperature is your CB while you are airbrushing? thank you for taking your time to reply. Normally the action of the airbrush is enough to properly cool the butter. AS far as temps, we work our CCB at ~90-91.
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Post by rgudin on Dec 9, 2014 13:33:27 GMT -5
allow me to ask you a question. What temperature is your CB while you are airbrushing? thank you for taking your time to reply. Normally the action of the airbrush is enough to properly cool the butter. AS far as temps, we work our CCB at ~90-91. thank you for the info
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Post by amanda on Jul 1, 2017 11:41:45 GMT -5
So glad i came across this. I'am having the same problem, and I have not found anyone to help tell me the proper way to temper the cocoa butter. I have had people tell me, just melt it. That cocoa butter doesn't need to be tempered, when i know it does when your using them for molds or painting. Did you find a solution? I have tried many ways and no success.
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Post by snowghost on Jul 1, 2017 19:49:50 GMT -5
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Post by Ben on Jul 7, 2017 9:28:51 GMT -5
Amanda: Colored cocoa butter comes tempered, so the normal process is to just heat it in short bursts in the microwave, shaking frequently. If you don't heat it too hot (past 93F), it will remain in temper.
But, if the colored cocoa butter has been taken out of temper by over-heating, or you just want to for a different reason, you can temper it using any of the normal processes to temper chocolate. I've had success with just melting it all the way, cooling it down to the low 80s, and then rewarming to 90 or so. I do this with the cocoa butter still in the tube, shaking it frequently to ensure it's consistent throughout.
You could also use cocoa butter silk, as snowghost suggests. If you just use pure/clear silk and you don't use all of the colored cocoa butter you temper, there may be a risk that you eventually dilute the color enough that it would be noticeable. You could make colored silk, but you'd probably need to be using a lot of colored cocoa butter for that to make sense, I'd guess.
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Post by danielle on Feb 13, 2021 11:43:40 GMT -5
Is it food safe to microwave the hard plastic container that colored cocoa butter comes in? Feels wrong.
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Post by rgudin on Feb 13, 2021 12:24:23 GMT -5
Is it food safe to microwave the hard plastic container that colored cocoa butter comes in? Feels wrong. Hi there. Yes it it... just make sure you don't over heat or you will kill it. use 15-30 seconds and shake it up in between or you would take it out of temper or burn it. you can also use hot water do melt it... let it sit and shake it I melt CB on to of the stove. I also make my own colored CB. it's much cheaper I use 10% of colors to CB In your case I would cut CB out of the container it came in then 1. cut up CB in to small pieces 2. melt 1/2 of CB 3. take off the stove 4. mix it well 5. us it between 27C-31C pending on how you planning to use it have fun
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Post by Noah H. on Feb 25, 2021 13:22:20 GMT -5
This might be a bit overkill, but I have used a homemade warmer using a sous vide to maintain temp. I just submerged my tempering bowl in a water bath and used the sous vide to maintain a consistent temp. It takes some time to do, but you will always have the temp you expect and it works great for holding liquid chocolate at a consistent temperature.
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