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Colored Cocoa Butter: The Topic

sirch1980

By sirch1980
in Pastry & Baking

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Jamal12

Jamal12

Posted
Posted
On 6/11/2018 at 11:15 AM, SilverstoneBakehouse said:

Hello, my name is Matthew and ever since university I've been working with racing cars but am now looking to start making filled bonbons to finally scratch an itch that has just never gone away since I first successfully tempered a batch of chocolate.

 

I recently commissioned the creation of some custom moulds, shaped like racing helmets, with a view to supplying my filled bonbon creations to racing teams, as potential gifts for sponsors and hospitality guests. I plan to emulate some classic helmet designs (like Senna's helmet for my caramel) and also offer customisation, for any drivers who want the chocolates to resemble their own helmet designs.

 

The custom moulds will be produced in 40 shore silicone (FDA approved), with each mould weighing 2KG, sized somewhere around 250mm square and including 20 helmet cavities. I have also purchased a Chocovision Rev2, tabletop vibrating platform, airbrush and loads of other odds and sods to assist in the process. 

 

I won't receive the moulds until later this week (hopefully) but have been doing loads of practicing and research into how I could utlilise coloured cocoa butter to create various effects on the finished product. Does anyone know of any books that are filled with graphical explanations of this, something along the lines of "by using X tool and Y technique, you can produce Z result"?

 

My main concern is that the moulds will be difficult to decorate due to the limited accessibility of the cavity (my own fault I guess). Unlike a sphere mould where you can pipe straight lines easily, with helmet shaped cavities its a much more complex and time consuming process. I have included a couple of photos of a test helmet I cast last week. Please note that I gave little thought to the decoration of this piece, it was really just to test out whether 40 shore silicone would be too stiff for removal of the chocolate from the mould.

 

I would appreciate any advice you are able and willing to provide, as I embark on this new adventure.

 

Thanks

 

Matthew

 

ChocHelmet1.jpg

ChocHelmet2.jpg

HI, 

where can i buy this mold?

jamal

Tri2Cook

Tri2Cook

Posted
Posted
6 hours ago, Jamal12 said:

HI, 

where can i buy this mold?

jamal


Read through the post again... you can't buy it, he had it custom made.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Jamal12

Jamal12

Posted
Posted
16 hours ago, Tri2Cook said:


Read through the post again... you can't buy it, he had it custom made.

 Yes i know he had it custom made but is he commercialising it , where can it be found?

Tri2Cook

Tri2Cook

Posted
Posted
6 hours ago, Jamal12 said:

 Yes i know he had it custom made but is he commercialising it , where can it be found?


Le sigh... when I get to the bottom I go back to the top of the slide...

They can't be found, he had them custom made for his personal use. I suppose you could possibly arrange through him with the company that made them to have a run made for you if he was feeling generous at that moment but other than that, you'd have to go through the same process he did and get something similar made for yourself. 

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Racing_Chocs

Racing_Chocs

Posted
Posted

Hey Guys,

 

Sorry to see that this conversation has gone on for so long with no input from my side, I was busy attending the UK Callebaut Chocolate Academy. 

 

If I was to supply my custom moulds to anyone else, I would charge a minimum of £250 per mould and set a minimum order quantity of 4pcs. It's expensive I know, but so were the tooling costs. 

 

Matthew

  • Like 1
david.upchurch

david.upchurch

Posted
Posted

Hello All,

Your thoughts are much appreciated. To an earlier point, yes I am looking for alternatives to dyes and pigments.  Mila’s work is great and like some of you and Recchiuti, use limited colors and rely on other types of chocolate for color.  I find that customers respond really well to color, it’s exciting.  Majority of my customers are still unfamiliar with rainbow- bright shells. 

 

Many chocolatier that I see, including my colleagues, do not list all ingredients in their colors. This is the turning point for me, required by my inspector. If I list all these additives my label becomes huge and it becomes a turn- off for customers.  

 

I will look at the threads and products mentioned.  

Thanks again

Racing_Chocs

Racing_Chocs

Posted
Posted

Yep, that's what all of my energy, effort and focus is on right now. Experimenting with combinations of artists masking tape, the dremel and removable inserts are all planned for the next few days. Now that I know a good technique for tempering very small amounts of coloured cocoa butter before applying it, it should help. 

keychris

keychris

Posted
Posted

good luck! Did anyone at the Callebaut Academy have any good ideas about cleaning your silicon moulds?

Racing_Chocs

Racing_Chocs

Posted
Posted
3 minutes ago, keychris said:

good luck! Did anyone at the Callebaut Academy have any good ideas about cleaning your silicon moulds?

 

Alcohol, elbow grease and a microfibre cloth. 

  • Like 1
Rajala

Rajala

Posted
Posted

What kind of silicone are you using? Feels like it needs to be kind of hard? 

 

The silicone I use to make moulds is 28 shore, feels a little bit too soft to use for chocolate moulds. But maybe I'm wrong. :) 

Racing_Chocs

Racing_Chocs

Posted
Posted
5 minutes ago, Rajala said:

What kind of silicone are you using? Feels like it needs to be kind of hard? 

 

The silicone I use to make moulds is 28 shore, feels a little bit too soft to use for chocolate moulds. But maybe I'm wrong. :) 

 

This mould has been made with 40 shore silicone, which is as hard as I was willing to go. any harder and I would have struggled with removal of the product.

 

As you can see, the end result does have a shine but it is a matt shine.

Jamal12

Jamal12

Posted
Posted
On 7/16/2018 at 3:08 PM, SilverstoneBakehouse said:

Hey Guys,

 

Sorry to see that this conversation has gone on for so long with no input from my side, I was busy attending the UK Callebaut Chocolate Academy. 

 

If I was to supply my custom moulds to anyone else, I would charge a minimum of £250 per mould and set a minimum order quantity of 4pcs. It's expensive I know, but so were the tooling costs. 

 

Matthew

 

sorry but i will pass on that price, good luck anyway.

Sweet Impact Mama

Sweet Impact Mama

Posted
Posted

Since I've been currently wrestling with this issue, I'm curious whether you've looked into Sentient plant based colors, also the Pur color brilliant powders. If so, what additives might have ruled those out for you. Here I've been merrily going along using them and not checked on other issues they may have. Shame in me!

  • 5 weeks later...
tikidoc

tikidoc

Posted
Posted

There has been a lot of talk lately on the forum regarding using home made colored cocoa butter. I’d love to learn how to do this, preferably with basic materials available on Amazon and other websites. I’d like for this to be another “share your experience” thread, so feel free to discuss the “flowers” designed for this use, but I personally would rather start with less expensive options. What products do you use? How much do you add to the cocoa butter? Do you strain it, and if so, how? I’m thinking I would try the pantyhose idea since I have a clue unopened packages of them in a drawer somewhere, and they (happily to me) seem to have gone out of style. 

 

I have done a few google searches, with very little success. It appears there may be some info on YouTube, but I have painfully slow internet at home, limiting streaming (we live in the country).

Rajala

Rajala

Posted
Posted

I do it like this;

 

100 grams of cocoa butter

10 grams of color (if I want it to be opaque, which I want, I take maybe 8 grams of green and 2 grams of white)

 

Melt cocoa butter, add sifted color. Mix with bamix. Done. One would probably argue that you should strain it, but I haven't seen any issues with not doing it.

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