Hi there, has anyone tried coloring their own cocoa butter instead of buying colored cocoa butter? Any advise with using powdered colour or oil soluble liquid coloring? Thanks!
A skincare addict friend says "I believe this is happening because the glycerin is attracting a lot of moisture to your skin, which loosened up all the build up on the surface of your skin. All that build up could be what was keeping your skin so dry, not allowing anything to penetrate through it."
Should I continue or do some alteration ?
I tempered white chocolate yesterday and had green cocoa butter as the first layer on my acetate. I brushed it on with my paint brush and waited until it was set before pouring my chocolate on it.
Upon my discovery today, only partial bits had the cocoa butter adhered to the chocolate.
What am I doing wrong? I thought maybe my cocoa butter was too hot. I know it's not my tempering.
I can't attach a photo or else i'd show.
Any help would be so appreciated!
What is a compound cocoa butter and what are its ingredients?
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Whenever i spray my colored cocoa butter into my moulds and i put them in the fridge, they get like lines from where they cracked. Is it because my fridge is too cold? What should be the ideal temperature?
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Are there any differences in stearic from suet vs from cocoa butter? Has anyone tried both? Have they had better metabolic and weight loss success with one versus the other?
I am looking to make 50-60% dark chocolate with only three ingredients (nibs, cocoa butter and sugar) and wondering what is the minimum and maximum percentage range of cocoa butter required to make a bar? Pls advice.
While making my fifth batch of CP soap, I accidently weighed out 30% cocoa butter instead of coconut oil. How will this affect the final product? Would it still be usable?
I've included my recipe below for reference:
Avocado Oil - 20% - 170g
Olive Oil - 30% - 255g
Castor Oil - 5% - 42.50 g
Cocoa butter - 30% - 255g
Coconut oil - 15% 127.50g
I super fatted at 10% (I wanted to see if there was a major difference between 5 or 10%) and added sugar to my lye solution, 1t per pound of oils, if that matters any.
Thanks in advance! (edited to add weight to recipe)
Would it be possible to blend a coulis with some cocoa butter to make a not-too-sweet creamy fruit filling for bonbons that doesn't have to be refrigerated? I want to make a filling that is creamy and a tiny bit oozy. Would it just run everywhere, or could I achieve a nice silky texture? Should I make a sweeter coulis to compensate for cocoa butter's lack of flavor? Would the moisture cause the chocolate shell to crack (would substituting glucose fix the problem?)? What proportions should I use? Thank you!
Edit: Would there be a huge difference if using jam instead of coulis for the flavoring?
Just arrived from Thailand where it's available easily and a magnitude cheaper than what the initial page of Google brought up here in Sydney. Has anyone got a secret Australian-based wholesale supplier of cocoa butter please?
Hey guys,
I'm considering exploring the chocolatier / chocolate confections world a little. The thing is I'm quiet insisting on using colors derived naturally or from mineral sources. I was wondering if anyone have happened to experiment with any. I know they may not be as bold and saturated as the artificial ones, but are there any quality colors that may be somewhere close or at least visually attracting?
So far I have found Chef Rubber has a few natural lines, and also Roxy & Rich and a Deco-Relief have a natural line with a few options as well. I think sensient food colors are also advanced at producing natural colors but they don't sell and I'm not sure which company uses their colors.
Is there anything I should know before using natural colors? I know that some can be susceptible to color degradation at specific PH levels and heat, but not sure which.
If anyone happen to have work with them or can provide some examples to what I should expect it to look like that would be good as well.
Thanks, help is appreciated.
I tried google searches, a number of the local Publixs, Whole Foods and Walmarts but none of them had any in stock. Any suggestions where to buy 100% pure, raw, organic food-grade cocoa butter in Broward or N Dade would be appreciated. Thanks in advance!
I struggle with getting my coloured cocoa butter in temper. I've tried heating the bottle in the microwave (30 sec increments) and once partially melted, I shake vigorously.
Alternatively, I've also put the bottle in the dehydrator overnight, pour melted cocoa butter on plastic wrap and roll over my cold marble to cool it down.
Maybe I'm just not getting it to the right temp... Can I use at 30-31c for spreading on acetate then spread my tempered chocolate on top once set?
Tl;dr - what temp is coloured cocoa butter ready to use on acetate transfers? Struggling with the transfer adhering.
