Hi Everyone! New to the chocolate world... I've begun experimenting with making my own colored cocoa butter- and got some fat dispersible Chef Rubber colored powder for starters. I've done a few batches of their black powder but am having a really tough time blending it (there appear to be little "specks" in the butter). After mixing with an immersion blender, I strain through fine mesh sieve (with cheesecloth over it), but there still appears to be chunky specs in it... any tips or suggestions I should try? I've got some Roxy & Rich that I'm going to try as well to see if I have better luck with that. Thank you! -Jeff
