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Post by nightingale on Jan 24, 2020 14:51:26 GMT -5
Hey everyone just registered. Hope to learn a lot from you guys! I recently graduated from Ecole Chocolat and getting my business plan in place and working on product development. Where can I find info on molding with colored cocoa butter troubleshooting? And HOW the heck does anyone start this business without breaking the bank!
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Post by Chip on Feb 1, 2020 12:14:04 GMT -5
nightingaleNothing is cheap in chocolatiering! LOL. Not even for us "home shops." Welcome and look forward to helping in any way I can. Ben and Brad, and of course the resident Alchemist, are really the experts on here, as well as a few others. Again, welcome!
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Post by Ben on Feb 1, 2020 15:04:41 GMT -5
Hi Nightingale. Welcome! While there are some here who can help with colored cocoa butter, these forums are more generally focused on making chocolate from the cocoa bean, so may not be the best place for that. You may have more success on the Pastry and Baking egullet forum: forums.egullet.org/forum/72-pastry-amp-baking/That being said, we're happy to help. Generally, every colored cocoa butter problem I've had was due to improper tempering. How are you tempering it?
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Post by nightingale on Feb 4, 2020 0:42:29 GMT -5
That's what I figured. I make it homemade with cocoa butter and oil based food coloring. I warm it in the microwave halfway and then stir it the rest of the time to agitate it and melt the rest to form the crystals. My problems are flakes sticking to the mold instead of releasing with the rest of the piece, and sometimes it's foggy instead of shiny when it pops out. But sometimes they release great like glass so it's a little inconsistent. Thanks for the reply and I'll look into that forum as well. Thank you.
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Post by Ben on Feb 4, 2020 9:20:27 GMT -5
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Post by Chip on Feb 4, 2020 9:56:45 GMT -5
Ben, Can you use silk to temper cocoa butter? I would imagine so, but want an expert opinion.
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Post by Ben on Feb 4, 2020 10:58:23 GMT -5
Yep, that will work. I've never done it myself, but others have. When you're tempering chocolate, you're really just tempering cocoa butter, after all.
On a side note, I'd imagine it would work better with actual silk (the soft and creamy stuff), rather than the tempered and solidified cocoa butter often referred to as silk. I think this due to the fact that you'd generally be tempering smaller amounts of colored cocoa butter, and true silk would incorporate more easily.
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Post by Chip on Feb 4, 2020 12:14:58 GMT -5
Ben, Thank you! I think you are correct in incorporating warm silk. You could still use the solidified silk but just gently warm it to the 91.5F it is "oatmeal like".
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