Jump to content
  • 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 a free account.

Metallic cocoa butter


RWood
 Share

Recommended Posts

Hi everyone,

This may have been discussed in some of the chocolate threads, but I don't remember seeing anything.

I'm having a problem with the metallic cocoa butter colors sticking to my molds. The non-metallic colors come out with a brilliant shine and no sticking at all.

But, all the "lustre" or "pearl" cocoa butters I have, stick to the molds and I end up with ruined chocolates.

I've noticed that I have a problem with these cocoa butters separating all the time. I can shake and shake, but it doesn't help. These are all chef rubber colors.

I did one mold when I first started using the burgandy, with a dark raspberry dust, and it worked great. Now, it's hit or miss.

I have found that if the chocolate isn't at the higher end of the temper point, it will not adhere. So, that has helped somewhat.

Any insight would be greatly appreciated.

Link to comment
Share on other sites

Are you tempering them prior to use?

I am melting them to around 88-90 degrees. The main issue has been when airbrushing. A little when just smeared or brushed in, but not as much. A few times I have overheated the white cocoa butter, and it still works fine. No sticking. I'm finding it's only with the metallics. I'm getting to the point I may stop using them until I have time to work it out. Maybe just use dust for sparkle.

Link to comment
Share on other sites

I use the chef rubber colors, and have quite a few of the metallics. I temper before use and they are fine.

I was always told to temper them, never to trust them from the bottle. (three instructors) And, was shown how to temper tiny amounts on a table with a palette knife. They are just cocoa butter, and once they get over 88°F they are out of temper.

Individual bottles you own may have undergone temperature abuse during shipping or something, if you are wondering because you keep your kitchen cold at all times. I keep mine at home, where the temp is very variable, especially in the Phoenix summers, so I know that mine are out of temper.

Maybe the metallic dust affects the crystal formation, requiring the tempering? I really don't know anything except they work for me, and some of my bottles are more than five years old.

That said, have you tried asking Chef Rubber?

Link to comment
Share on other sites

I might just have dumb luck, but I heat the jewel cocoa butter the same as the regular. I never temper. The warmer the better as far as I am concerned. I don't have a sticking problem (knock on wood).

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Link to comment
Share on other sites

I use the chef rubber colors, and have quite a few of the metallics. I temper before use and they are fine.

I was always told to temper them, never to trust them from the bottle. (three instructors)  And, was  shown how to temper tiny amounts on a table with a palette knife. They are just cocoa butter, and once they get over 88°F they are out of temper.

Individual bottles you own may have undergone temperature abuse during shipping or something, if you are wondering because you keep your kitchen cold at all times. I keep mine at home, where the temp is very variable, especially in the Phoenix summers, so I know that mine are out of temper.

Maybe the metallic dust affects the crystal formation, requiring the tempering? I really don't know anything except they work for me, and some of my bottles are more than five years old.

That said, have you tried asking Chef Rubber?

Thanks for the input. I'll try tempering them and see. I have just ordered some new colors from Chef Rubber (no metallics) and I may give them a call next week to get their opinion.

I live in a cool climate, but they are shipped from Las Vegas, so could be problems in transit.

Link to comment
Share on other sites

I had the same problem with my metallics and I put the molds in the refridgerator for about 10 minutes and then they came out fine......

Rena

I do that everytime, and still the same. I think they are just out to get me :angry:

you mention that when they are a bit warmer, they don't stick and that when you airbrush, they stick. when atomizing the cocoa butter, it cools down quite a bit, so you might want to warm it up even further when you're planning on airbrushing, the temp will come down pretty quickly during the process.

Link to comment
Share on other sites

I had the same problem with my metallics and I put the molds in the refridgerator for about 10 minutes and then they came out fine......

Rena

I do that everytime, and still the same. I think they are just out to get me :angry:

you mention that when they are a bit warmer, they don't stick and that when you airbrush, they stick. when atomizing the cocoa butter, it cools down quite a bit, so you might want to warm it up even further when you're planning on airbrushing, the temp will come down pretty quickly during the process.

I was thinking that as well. I had much better luck with the painted in cocoa butter that last time. I partially melted it, the shook the container until the solid chunk melted. I didn't check the temp, but it started to set much more quickly once in the mold. So, it was closer to the proper temp. I only had a few that lost a spot or two of color. I'm really the only one who would notice it's not part of the design :smile: .

For airbrushing, I'm going to heat it higher, and see if that does make a difference.

Thanks!

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Darienne
      A quite unusual take on the favorite American chocolate bar: click
    • By ShylahSinger
      Help! I am an amateur and make chocolate truffles, bonbons, and caramels for friends and family. I made some soft caramel for filling molded bonbons. The flavor and consistency are fine, but the caramel is filled with bubbles. I don't know how to get the air bubbles out, and am concerned using it in my molded chocolates. I would like to know if it is okay to use. I have been making confections for about four years and this is the first time this has happened. I would really appreciate any help! I'm new to the forum and don't know anyone yet.
    • By rookie
      I am making molded bunnies for Easter and I am finding that the
      necks are cracking and the head breaks away from the body. I have noticed that the neck is not as thick as the rest of the bunny. Total grams for this bunny is 200.
      Does anyone have any suggestions on how to rectify this? Oh yeah I didn't mention that after pouring into molds I place in the refridgerator.
      Any suggestions are welcome!
      Cheers
      Mary - Rookie
    • By cc.canuck
      I couldn't think of a better way to word that! 
       
      I'm experimenting with adding a very small amount of cocoa butter decoration onto bars I'm making and am not sure whether I should heat the moulds up with a hair dryer as I would for completely bare moulds or just abandoning this step. I would avoid blowing directly onto where the cocoa butter is as much as possible. Thoughts?

    • By liuzhou
      Full story here.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...