• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

markg109

Colored Cocoa Butter

84 posts in this topic

Hi All,

I am an artist ( oil and pastels) by trade so the coloring of artisan chocolates really appeals to me. I was wondering if I could make my own colored cocoa butter using oil candy colors and cocoa butter, or is there more involved.

Also, if I add the oil candy color to white chocolate will it affect the temper?

Thanks,

Mark

Share this post


Link to post
Share on other sites

I've tried coloring cocoa butter with oil candy colors, and it works, but you end up with something that's pretty translucent. For deeper colors, you can use powdered colors instead. However, people report that it can be hard to get the powdered colors adequately blended. I've bought an assortment of colored cocoa butters from Chef Rubber and have had pretty good luck mixing them, at least to create lighter colors - I haven't tried mixing to create a new color yet.


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

Share this post


Link to post
Share on other sites

Adding the oils to already tempered white chocolate will work fine. If I have any leftover, I just reheat until about 2/3 is remelted and stir to melt the remaining. You just need to heat enough to melt. The colored white chocolate doesn't have a problem with being too translucent.

If you want to color cocoa butter with powders, you can use a palette knife to mash the powder and oil together over and over until well blended. Adding titanium powder will give more opacity.


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

Do you know of a place i might purchase these powders?

Share this post


Link to post
Share on other sites

Thanks Tammy,

And by the way, your adventures in starting a chocolate business, is really quite informative. Thanks for sharing.

Mark

Share this post


Link to post
Share on other sites

Thanks John,

Is Titanium powder something you can buy at a candy supply house?

Share this post


Link to post
Share on other sites
Thanks John,

Is Titanium powder something you can buy at a candy supply house?

I haven't bought it here in the states but I assume it's "findable." (Thought I didn't see it when I did a quick search). It's what we used in France - "poudre de Titan" I think...


John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

look up food grade titanium dioxide. this is what makes colors opaque.

Share this post


Link to post
Share on other sites

I'm making some bride and groom moulded chocs for favours for my wedding in october and really fancied using some coloured cocoa butter. However it seems to be really difficult to get hold of in the UK and the one place I've found it only sold a selection pack for £63 - about $130 :shock:

Can anyone advise whether they have had success colouring up their own cocoa butter and if so, what colouring compounds they used to do so. Or recommend any UK sites that don't charge through the nose....


www.diariesofadomesticatedgoddess.blogspot.com

Share this post


Link to post
Share on other sites
I'm making some bride and groom moulded chocs for favours for my wedding in october and really fancied using some coloured cocoa butter. However it seems to be really difficult to get hold of in the UK and the one place I've found it only sold a selection pack for £63 - about $130  :shock:

Can anyone advise whether they have had success colouring up their own cocoa butter and if so, what colouring compounds they used to do so. Or recommend any UK sites that don't charge through the nose....

try using the Search feature (or Google). There are already many topics that discuss this very thing.

Here's one: Colored Cocoa Butter


Edited by John DePaula (log)

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Share this post


Link to post
Share on other sites

What about ordering directly form PcB creation , is in France and I have ordered transfer sheets from them from the USA and I paid ( shipping and exchange included ) half of what I paid here in the States for the same transfer sheets ( pcb creations )

Their service is outstanding .If I need transfer sheets I will always order them directly from the source.

Here worth to look at .

http://www.pcb-creation.fr/2k3/html_uk/gamme_6.htm


Vanessa

Share this post


Link to post
Share on other sites

I have purchased cocoa butter colouring compounds in the UK from HB Ingredients but you have to buy quite large amounts (Vantage House sell the same products I believe).

I would be very happy to send you some small samples of the red, yellow and blue colour powders (Deco Relief brand) that I have so you can see what you would be getting. I have not used them a lot yet but they were quite easy to work with.

The home chocolate factory link sell much smaller volumes of colouring powders but these are relatively expensive for the weight you get. It all depends on how much you are going to need.

As Kerry warned in another post, mixing a good green is very difficult, so you may prefer to get your colours pre-made rather than trying to mix them from prime colours yourself.

Good Luck

Share this post


Link to post
Share on other sites

Update !

I got some solid cocoa butter which i melted and brushed lightly on the moulds. I sprinkled these with lustre dust and then piped in the chocolate.

They are a triumph and I will post some pictures when I find the camera.


www.diariesofadomesticatedgoddess.blogspot.com

Share this post


Link to post
Share on other sites

Yup, I do it all the time when making chocolate.

The previous poster's comments that using cocoa butter results in insipid colors is correct. Unless you want a translucent effect, which sometimes I do.

I use Pastry Ideale white cocoa butter (I buy at Albert Uster) and add chocolate coloring (purchased at Kerekes in Brooklyn). I've used both oil and powder colors successfully, but it does seem like a need a lot more powder color to get a deep color so I use a lot more. I'm sure there are other outlets for both of these products, but that is just where I happen to buy them due to convenience. I live near Albert Uster, and my significant other lives in Queens, so I have easy access to both retailers.

I typically melt the white cocoa butter in warm water. You don't need to melt the whole bottle if you are not adding color to the entire bottle.

I pour what I need into a shot glass or a small spice mis en place bowl. Something always microwavable, so I can heat it up if it starts to solidify. I usually mix a very small amount at a time, adding a few drops of chocolate color and using a toothpick to mix until I reach the density of color that I want.

When I am finished, I let it harden and I can store the hardened colored cocoa butter in plastic, and can heat up again when I need it.

I made the red this way for the poinsettas in these:

chocolate.jpg

Share this post


Link to post
Share on other sites

Thanks. I was very proud of them. They were very labor intensive.

The Pastry Ideale white cocoa butter already has that titanium dioxide in it. It costs about $20 a bottle. But when you mix it with color, because it already has a white base, the color comes out stronger and opaque.

I HAVE mixed color with straight cocoa butter, and with white chocolate. Mixing with straight cocoa butter gives a translucent effect. Pretty, if that is what you are going for, but it is more of a glaze effect and you will see the chocolate through the color. It will never be opaque.

I have mixed color with white chocolate. When I tried using powder, I was never able to fully incorporate the color into the white chocolate. It always stayed a little spotty. When I used an oil based (chocolate) liquid color, I had a hard time keeping the white chocolate in temper. I don't know if it was the color, or if the color made it harder to tell the chocolate was in temper, or if the color threw the chocolate out of temper and I should have started from scratch and retempered (which, for that trouble, I'll just buy white cocoa butter). But, for whatever reason, I have never been able to add color to white chocolate and mold the chocolate successfully afterward. I tried it once as a decoration over dark chocolate, and it was just a disaster. I'm still scarred from it (just kidding, but it was an ugly mess). Perhaps others have been more successful and I'm just unlucky with white chocolate, but I have had success with white cocoa butter so that's what I am sticking with.

This is what I use (although I buy it in smaller quantities from Albert Uster):

Make sure you are buying confectionery or candy color -- not just gel color. Only the candy color is good for chocolate. Take it from someone who accidentally grabbed regular gel color by accident. It ain't pretty.

Share this post


Link to post
Share on other sites

I've got the primary colours at work--that is the fat soluable powders.

On the whole it is much cheaper tomake you own colours with the powders and cocoa butter. Melt the butter, stir in the powder, let it cool completely until hard, then warm up again. Some people I know insist you have to wait 12 hrs, but I have done this many times, and it always works.

To colour the white chocoalte you can use the same technique or just add in the coloured cocoa butter.

I've never bothered with the titanium what-sis-name, I brush in coloured cocoa butter in the mold, then when dry, brush on a thin layer of white, then my mold as usual with milk or white couverture.

Share this post


Link to post
Share on other sites

Today I have been playing with different colors in preparation for Easter. I sprayed 6 trays with the same two colors--Princess Pink and yellow. I shelled half in white and half in dark. Here are the results. It makes sense that they would be different, but I am surprised at how different they are. Sorry the pix is turned--don't know how that happened.

photo-5.JPG


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Share this post


Link to post
Share on other sites

Did back the colors in either (or both) with white coca butter?

Share this post


Link to post
Share on other sites

Didn't back with white. Just shelled in white and dark. Started out just the same. Dark obviously adds a lot of blue to the colors.


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Share this post


Link to post
Share on other sites

This may be a dumb question but I'll ask it anyway - was each tray sprayed in half yellow and the other half pink? Or was one tray sprayed pink and the other tray yellow? Those chocolates are amazing. I've never worked with colours and I'm hoping to get some practice at the Chocolate & Confectionery Conference in May.

Share this post


Link to post
Share on other sites

Wow, that's unbelievable! Both types look great, but I love the dark ones the most

Share this post


Link to post
Share on other sites

  • Similar Content

    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By DianaB
      I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like.  Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year.  There is a Valrhona sale this week: 
      https://secure.uk.vente-privee.com/ns/en-gb/operation/57934/classic/3642874/catalog
       
      That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything.  
       
      I've already placed an order, popular products sell out fast.  Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire.
       
      Do any of you have experience of both variants of Valrhona's white chocolate?  I would be grateful for any advice you can provide on using them in baking or chocolate making.
    • By JohnT
      To all the chocolate lovers, manufactures and those experimenting with chocolate - have a happy day! So, to celebrate the day I have an order for a batch of Chocolate Peppermint Crisp Tarts for one of my retail outlets. What are you doing to celebrate the day?
    • By curls
      I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms).  Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package?
       
      Any other chocolate bar packaging ideas that don't require going custom?
       

    • By pastrygirl
      Do you ever end up with ganache that reminds you of extra-heavy mayo?  I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat.  I also made some other changes but was trying to keep a similar ratio of liquid to chocolate.  The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right?  Arg, I should know this!
       
      I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
  • Recently Browsing   0 members

    No registered users viewing this page.