Cocoa butter separated on mold

[pastryani]

See the orange cocoa butter in the pic below?  Anyone know why it separated and became "crackly"?  It was handled the same way as the other ones which didn't do that.

 

[Kerry Beal]

All the same temperature? Are you tempering your colored cocoa butter? Has the container of cocoa butter been seriously overheated in the past?

Edited June 27, 2018 by Kerry Beal (log)

[pastryani]

Yes all the same temp, not tempered with silk bec the amounts are so tiny.  I don't think I overheated it, but if I did, can this be saved or is it caput?

[Lisa Shock]

You may be able to save the bottle. I was originally taught to do a mini temper on the colored cocoa butter. Warm the bottle in a bain marie, off the heat, where the water is at 105°, let it sit in there for a while. Pour out the amount you wish to use into a tiny bowl or directly onto a silpat. Use a small offset spat to stir/table it until you can tell that it has cooled but is still liquid. If it gets too cold, you can reheat for a couple of seconds in a microwave on very low or by using your torch with a very light hand. Always make a test strip or two before investing in a project.

 

You can also temper the whole bottle.

[Kerry Beal]

5 hours ago, pastryani said:

Yes all the same temp, not tempered with silk bec the amounts are so tiny.  I don't think I overheated it, but if I did, can this be saved or is it caput?

If it has been overheated I’ve saved it sometimes by retempering - usually with the silk - depends how much it’s been overheated and the pigments damaged.

 

[pastryani]

Thanks @Lisa Shock and @Kerry Beal.  I'll give tempering a try as the CB is already in a small

container (though it might be a good idea to check the actual

bottle which has never been heated).  It's the first time this has happened.. Good that it was only a test batch.