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6:58 pm
December 2, 2007
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Hello every one,
I have a mold that needs to be red all over. Does anybody have an experience in coating a mold, or molded chocolate, with colored cocoa butter? Is there a way to do that on dark chocolate?
What is an inexpensive way to do it? Thanks.
11:26 pm
October 20, 2005
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Terrig, colouring chocolates tends not to be cheap.
I do it using powdered colour that is fat soluble. You mix the powder into melted cocoa butter to get the desired shade. When the coloured cocoa butter is in temper, you can spray it onto the moulds (using an air brush) or, as I do, use your finger or a brush to put the colour in the mould. Then let the colour set before creating the shells in your mould as you normally would.
1:20 am
March 2, 2007
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ChefRubber.com sells colored cocoa butters. They’re about $20 for a 200 gram bottle, but that will decorate a lot of molds. Gap has described the usual methods for decorating the mold – airbrush, paintbrush or finger. All will give you different visual effect.
I’ve not tried the powdered colors, because I’ve heard from other chocolatiers that the colors tend to be less clean than the pre-colored cocoa butter.
8:21 pm
December 2, 2007
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Gap & Tammylc thanks for your response. Since the item should be one uniform color (no shades), it make sense that:
1. the color should be sprayed on the surface, or,
2. Tempered white chocolate mixed with color should be used for the shells.
Can you recommend a sprayer suited for chocolates? Do you have an opinion about Campbell Housefeld sprayer machines?
I’ll check ChefRubber.com for pre-colored cocoa butter. It might be a less expensive solution.
How do you temper a cocoa butter, or where can I find directions for that? Thanks, Terri
3:38 am
March 2, 2007
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I use a Badger 250 airbrush with a compressor for spraying my molds. It’s an external mix airbrush, which is what you need for cocoa butter, otherwise the chocolate will clog the works.
For airbrushing, your cocoa butter does not need to be in temper. You want it to be quite warm for airbrushing, and it cools and tempers as you spray it. For other applications, you do want it to be in temper, but it’s not nearly so big a deal as with chocolate.
The colored cocoa butter sold by ChefRubber comes in temper. I heat the bottles in the microwave until some of the cocoa butter is melted, then shake it up and transfer it to a working container. The unmelted cocoa butter will seed the melted, so as long as you don’t melt the whole bottle, you’re fine. If it goes out of temper, you would temper it just like chocolate using the tabling method.
7:13 am
October 20, 2005
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Sorry Terrig, but I don’t use an airbrush so I can’t help you with that. Otherwise just as tammylc says above.
7:06 pm
December 2, 2007
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I wasn’t able to reply earlier, but I appreciate your input, Thank you. I think that I’ll have to purchase an air-brush, cause I need to cover the mold with uniform color, and a finger isn’t the best that. I posted an inquiry under Equipment & Supplies -> Airbrush machines, regarding the air-brush model to buy. Tammylc, how well does the Budger 250 work for your needs? Thanks again
