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Post by amateurchocolatier on Dec 15, 2020 23:25:52 GMT -5
Hi everyone! I just registered on this forum because I’m about to go crazy. I’ve been learning how to make chocolates since about 6 months. I use coloured cocoa butter and there seems to be a problem in 15% to 50% in the chocolates. There seems to be light brown “bleeding” on lighter colours. Would anyone know how to avoid this? I’d show you some pictures but there doesn’t seem to be that option on the forum. Hope I can get help on this
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Post by Chip on Dec 16, 2020 10:46:17 GMT -5
amateurchocolatier, What type of cocoa butter are you using? What type of coloring? You cannot mix an water or alcohol based colorants with chocolate. They need to be powdered or oil based.
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