🎨 How to Color Your Bonbon Chocolates Like a Pro! 🍫✨ ⸻ 📝 Colored Cocoa Butter Recipe Ingredients: • 100 g pure cocoa butter • 8-12 g fat-soluble powdered color (or pre-dispersed color) • Optional: 1–2 g titanium dioxide for a stronger, opaque effect Method: 1️⃣ Melt the cocoa butter to 45 °C (113 °F). 2️⃣ Add the fat-soluble color and blend until completely smooth. 3️⃣ Cool the mixture to 23–25 °C (73–77 °F). 4️⃣ Reheat gently to 26–28 °C (79–82 °F) — your working/tempered temperature. 5️⃣ Ap
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🎨 How to Color Your Bonbon Chocolates Like a Pro! 🍫✨ ⸻ 📝 Colo…
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Let us talk about coloured cocoa butter. Because if you are heating it up in the microwave to 30°C and calling it a day – you are not alone. But you are also not necessarily tempering it. And that might be the reason your colours are not sticking to your chocolates. Or your shine is not showing up. Or your cocoa butter is pooling in the mould instead of setting in the beautiful design you envisioned. Over the years, I have tested different ways to work with coloured cocoa butter – and when it co
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Let us talk about coloured cocoa butter. Because if you are heating …
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Top pastry around the word use Dutch processed as their go to cocoa for rich color and smooth, deep chocolate flavor. It’s alkalized to reduce acidity, giving you a smooth, intense flavor and a darker color. Top picks:⁣ ✨ Guittard Cocoa Rouge ⁣ ✨ Cacao Barry Plein Arome ⁣ ✨ Valrhona 100% Cocoa Powder ⁣ ⁣ When they need something even darker? Black cocoa—a heavily Dutch-processed powder that gives that iconic dark chocolate look and taste (think Oreos). Just know it lacks depth on its own, so it’
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