Aria Dawn

Thanks for the tips! It's good to have a sense of what I'm getting myself in to here.

Thanks. I will try that method if I get any grave foreboding responses from anyone who's tried it with the machine. 😁

I would use my MiniRev for the decorating cocoa butter, which you can use a minimum of 4 oz. in (according to the manual), and the plan is to add oil-based color to plain cocoa butter myself. So more of the plain for seed. Any leftovers I would save and use again as one would with pre-made. I'm curious if any of this is at all feasible or even wise.

I'm curious if anyone has attempted to temper cocoa butter in a tempering machine (i.e. Chocovision Mini Rev)? Usually, when I decorate my molds, I use a contrasting chocolate. This year I'm attempting all Vegan chocolates so my Vegan brother can enjoy some. So I'm challenging myself to try coloring cocoa butter as decoration for that reason. I'm worried about having similar troubles as @gfron1 did. When I worked as a chocolatier, I watched my kitchen manager go through similar struggles with the cocoa butter sticking to the mold or just looking bad and out of temper if it did unmold, and she ended up scrapping the whole idea altogether. I've been timid to try it on my own since. Reading through this thread, it seems using a tempering machine may be a bit overkill, but I was hoping it might insure success. Also, if it is a good option, I'm guessing you would use the dark chocolate setting (as it was mentioned earlier in this thread that dark chocolate temps are used)? Thanks in advance! 😊