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Colored Cocoa Butter: The Topic


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The ingredients are... Food additives(sorbitol, glycerol, carboxymethyl cellulose, potassium sorbate), water. I use for macaroni, cakes and frostings.

 

I am testing with a mould and these colorants are not that good. I am going to get the good colouring cocoa butter, for bonbons. Thanks.

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On 12/21/2020 at 10:40 PM, Rajala said:

 

The only alternative I've seen is from Chef Rubber, and I can't source it here. It's way too expensive. It's strange that PCB for example doesn't have an alternative, they're even a French company where it's forbidden these days

I've seen some other ones like Avalance from Sensient food colours and Chr. Hansen has something as well however these aren't available to consumers. It's a shame that these or similar products are not available as titanium dioxide is getting banned in some places.

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On 12/24/2020 at 1:45 AM, Elkyfr said:

The ingredients are... Food additives(sorbitol, glycerol, carboxymethyl cellulose, potassium sorbate), water. I use for macaroni, cakes and frostings.

 

I am testing with a mould and these colorants are not that good. I am going to get the good colouring cocoa butter, for bonbons. Thanks.

 

As has already been suggested in this thread, you must have oil-based colorants when working with chocolate.  Water and cocoa butter don't mix (unless, of course, you are deliberately making an emulsion with them).  I don't know what country you are in, but look for "oil-based" before you buy, regardless of whether it is pre-mixed colors or powder that you will mix with plain cocoa butter yourself.

 

You also wrote about backing colors with white.  Unfortunately, that is required with some colors, and you really know which ones only by experimenting.  It often depends on how much titanium dioxide has been mixed in (since it blocks all colors). Most red cocoa butter, for instance, turns dark red/brownish when dark chocolate is behind it.  But yellows, orange, light blue are usually OK without a white layer.  I have found, however, that even colors that block most other colors (orange, for instance) show up brighter when there is a layer of white.  You can experiment by melting the colored cocoa butter, spreading a little of it on a transparent surface (a piece of clear plastic, for example), letting it set, then spreading some melted chocolate on top of part of the colored area.  When you turn the plastic upside down, you will see how the cocoa butter will show up with and without chocolate behind it.

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43 minutes ago, Jurjen said:

I've seen some other ones like Avalance from Sensient food colours and Chr. Hansen has something as well however these aren't available to consumers. It's a shame that these or similar products are not available as titanium dioxide is getting banned in some places.

 

As it gets banned in more places, the replacements are more likely to be widely available. I guess there is little profit in selling these now.

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  • 3 weeks later...

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

image0.jpeg

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57 minutes ago, JeffreyJames said:

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

image0.jpeg

Really vicious mix with the immersion blender and strain through pantyhose rather than cheesecloth 

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