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12:55 am
December 5, 2006
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HawaiiChocolate
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Hawaii National Park, USA
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posts 21
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Does anyone have an issue of Cocaroama 2;1? There are some chocolates on the cover with a drizzled pattern that is gold. Any idea how it was done? Its a great look.
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2:06 am
December 5, 2006
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aguynamedrobert
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California, USA
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posts 256
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Whatcha do is you get some coloring for chocolate. What you need is a “Fat soluble” color…those, a lot of times, come in powder form. You melt the chocolate and then temper it and then add the color to it…usually when we die the chocolate we use white chocolate but you can get other shades from milk chocolate as well and a little bit of difference in color if you use dark chocolate.
Hope that answer it,
Robert
http://www.chocolateguild.com
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Some Chocolate Guy
http://www.chocolateguild.com
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8:22 am
December 5, 2006
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HawaiiChocolate
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Hawaii National Park, USA
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posts 21
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Thanks Robert,
I’ll give it a try, I’ve used colored cocoa butters but not powder.
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8:40 am
December 6, 2006
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aguynamedrobert
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California, USA
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posts 256
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Thats for the tip Jeff…always better to get it straight from the horses mouth…
Do you guys use Dagoba by the way? I think you do but I wanted to see…
Robert
http://www.chocolateguild.com/vb
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Some Chocolate Guy
http://www.chocolateguild.com
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2:58 am
December 7, 2006
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HawaiiChocolate
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Hawaii National Park, USA
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posts 21
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Great work Chef, they look fabulous!
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