cece

Thanks for your response. I felt like I was the only one having this issue, but I feel reassured. It is def the butter and not my colouring. I have found that using larger chocolate moulds seems to have a less shell to filling ratio and so the taste is very minimal now. I will also look around and try other cocoa butter. Unfortunately in NZ and a hobbiest in this field, it can be a bit hard to find products.

Hi everyone. I am relatively new to chocolate making, and I hope it's ok to ask the question. I have started dabbling in using coloured cocoa butter for my bonbons. I make the colours myself using CB and while the results are turning out great (shiny and vibrant), I notice there is a distinct smell and taste notes that the cocoa butter adds overall to the chocolate. One I'm not so keen on. My CB is new and purchased from a food store. I (think) I am doing relatively thin coats, but that smell and taste just really lingers. It's all applied using brushes or sponges or fingers etc. Is this something that is just normal? Am I doing something wrong? or should I look at a different kind of cocoa butter? Purchasing coloured cocoa butter in NZ seems to be really hard or expensive, so I am just making my own using the cocoa butter and color mill coloring design for chocolate.