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.

carol lang

Colored Cocoa Butter

Recommended Posts

How long is colored cocoa butter good to use. Is there a way to know that the colored cocoa butter is no longer usable.

I have some Chef Rubber bottles for more than 2 years (maybe 3) and I am wondering wether to chuck it all and start fresh.

Is there a taste test?  Any way to know?

Even if it tempers properly, I wouldn't want to spoil my hard work with "off" tasting cocoa butter.

The cocoa butter has not been stored under ideal conditions, My NYC apartment temperature fluctuates sometimes unfavorably.

Any advice is welcome

 

Share this post


Link to post
Share on other sites

Hey Carol - I think most of us keep it around much longer than we would admit to - I've got bottles that I've had for a lot more than 3 years - I give them the sniff test - if they don't smell cheesy or unpleasantly strong then I use them. The natural colours seem to go off quickly - but it's the colour that changes not the cocoa butter itself.

 

I think the huge number of bottles that I destroyed in the heating tray meets Ikea dimmer switch incident at Niagara College a couple of years ago were on average over 5 years old and they were still fine (before the incident)!

Share this post


Link to post
Share on other sites
1 hour ago, Kerry Beal said:

Hey Carol - I think most of us keep it around much longer than we would admit to - I've got bottles that I've had for a lot more than 3 years - I give them the sniff test - if they don't smell cheesy or unpleasantly strong then I use them. The natural colours seem to go off quickly - but it's the colour that changes not the cocoa butter itself.

 

I think the huge number of bottles that I destroyed in the heating tray meets Ikea dimmer switch incident at Niagara College a couple of years ago were on average over 5 years old and they were still fine (before the incident)!

I was there that fateful day - very sad......

Share this post


Link to post
Share on other sites

Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic :(

 

i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)

image.jpg


Edited by sbain (log)
  • Sad 2

Share this post


Link to post
Share on other sites
2 hours ago, sbain said:

Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic :(

i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)

 

Yup, melt it out, stir whilst cooling to 31-32C and you should be fine. I melt all of mine back to 45C and retemper like this with no issues.

 

I store mine vacuum sealed to protect from moisture , they last for ages.

  • Thanks 1

Share this post


Link to post
Share on other sites
7 hours ago, sbain said:

i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)

 

In my experience you can do that as long as the cocoa butter wasn't heated so high that it burned. The telltale sign of that is little hard bits in it that won't dissolve. The first time I overheated c.b., I didn't realize what had happened and kept trying to heat and retemper, but the bits remained.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, Jim D. said:

In my experience you can do that as long as the cocoa butter wasn't heated so high that it burned. The telltale sign of that is little hard bits in it that won't dissolve. The first time I overheated c.b., I didn't realize what had happened and kept trying to heat and retemper, but the bits remained.

 

You should still be able to temper it, just strain out those hard bits (as long as it doesn’t taste burnt) 

Share this post


Link to post
Share on other sites
3 minutes ago, pastrygirl said:

 

You should still be able to temper it, just strain out those hard bits (as long as it doesn’t taste burnt) 

 

I should have said that yes, it did taste burnt and smelled definitely "off."

  • Like 1

Share this post


Link to post
Share on other sites
8 hours ago, sbain said:

Sad night. I just made a big batch of bonbons where my colored cocoa butter stuck to my molds. Tragic :(

 

i think i might might have overheated my Chef Rubber bottle in the microwave and lost my temper? Is there a way to salvage the bottle of CB? Can I melt the whole bottle up to 122F then table it down to 82F (like dark chocolate?)

image.jpg

 

 

Very sad. But I have to say the chocolate itself looks pretty rough. If that is dark chocolate, it looks like the chocolate may be out of temper.

 

Did they contract and pop out nicely  except for the cb or did the molds take a beating to get the pieces out? 

  • Like 2

Share this post


Link to post
Share on other sites

Hmmm. It is dark chocolate and it did take some whacking to get them out. Might have been the chocolate temper, though I made several different types with the same batch and it was only theses that had issues, so I am inclined to blame the CB. My tempering is usually pretty good, but come to think of it, I did just buy a fancy new Mol d’art melter and this was my first batch using it to temper(seed instead of my usual tabling), so maybe it was off. 

  • Like 2

Share this post


Link to post
Share on other sites
On 11/7/2016 at 12:53 PM, Kerry Beal said:

Hey Carol - I think most of us keep it around much longer than we would admit to - I've got bottles that I've had for a lot more than 3 years - I give them the sniff test - if they don't smell cheesy or unpleasantly strong then I use them. The natural colours seem to go off quickly - but it's the colour that changes not the cocoa butter itself.

 

I think the huge number of bottles that I destroyed in the heating tray meets Ikea dimmer switch incident at Niagara College a couple of years ago were on average over 5 years old and they were still fine (before the incident)!

I don’t want to open old wounds but my curiosity is piqued. Is there a thread around here where “the incident” is discussed?

Share this post


Link to post
Share on other sites
49 minutes ago, Louise nadine brill said:

I don’t want to open old wounds but my curiosity is piqued. Is there a thread around here where “the incident” is discussed?

It was an incident better left to our fading memories....

Share this post


Link to post
Share on other sites

Oy! Ok I am actually glad you did not take a photo 😢 would have been heartbreaking to see. On the plus side, it looked like everyone had a wonderful time - and i very much enjoyed looking at these pics of the workshop. ❤️

  • Like 1

Share this post


Link to post
Share on other sites

Hi folks -

 

I've just received some Power Flowers and had a question about color matching. The recipes reference using white chocolate(or milk, oddly) to mix with the colors, but I'm planning to use cocoa butter instead. I'm guessing the color will not entirely match with their colors, has anyone found a method/way to tweak the colors so that the color can be a closer match?  Thanks!

 

Share this post


Link to post
Share on other sites

Thanks, Chocolat. I added the white flowers, and it looks like it generally worked, it set very quickly (I used silk) but there's a little streakiness. Any thoughts on what this could be? And one last question, had I not added the white flowers, would backing the somewhat transparent color with white have the same effect?  

Thanks!

IMG_4723.JPG.7c21cdc689ed6186b6ccfbd8f9d27cbc.JPG

Share this post


Link to post
Share on other sites

As you suspected - without white they are transparent - and if you paint with the transparent and back with the white - you will get a more intense colour.


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

I recently purchased a few Lake colour powders (blue 1 and 2, red, yellow) and titanium dioxide..but have no clue how to make new colours. I searched the forums for info and i know that roughly 10% powder to cocoa butter ration (with 2% titanium dioxide for opacity) seems to be the “recipe” for basic colours but i cannot find any information on ratios to use to make other colours. I have looked at paint colour charts but am still having trouble. Can anyone direct me to “recipes” that would tell me exactly how many grams of primary colours to mix together? Also do i mix the powders together first and then mix into coca butter or do i mix at the same time as cocoa  butter? The titanium white also seems to be a bit tricky...the only colour i manage to make is grey..as in everything ive tried to make just ends up being grey. 😞. I would be happy to just know how to make the colours translucent and then back up with white in the mould. I would also really appreciate a “recipe” for straight up white coca butter ie how many grams ratio of titanium dioxide to cocoa butter. 

Share this post


Link to post
Share on other sites

I just do the same 5-10% titanium in cocoa butter to make white. If I'm adding it to colours to make them opaque, I just chuck a bit in, no real measurements.

If straight titanium is going grey your batch might be cactus

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...