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.

Sign in to follow this  
pastrygirl

flavored cocoa butter colors

Recommended Posts

Posted (edited)

This looks interesting - I know some of us have lamented the lack of flavor or off flavors of additives to colored cocoa butter - anyone seen or tried these?  Looks like they can be used either to mix into chocolate as a fat-based flavor or to decorate molds as usual with colored CB ...  More expensive than Valrhona Inspiration or regular colored CB, I wonder how they compare in flavor intensity, the Valrhonas I've tried were fairly intense.  I also wonder what flavors brown, black, and amber are ... https://www.pcb-creation.com/pure-emotion-colour-by-pcb-creation/?lang=en

image002.thumb.jpg.efeb40302e53d232490325a2d8ba7fb2.jpg

 

Edited to add: the black/ brown flavors are chocolate, of course! 🙃

 


Edited by pastrygirl (log)
  • Like 2

Share this post


Link to post
Share on other sites

Are you sure these are flavored and those colors aren't just creatively named? Or maybe I'm just reading things wrong, but I don't see any indication of the extra ingredients that would flavor them, It just says no preservatives, no added flavors and no added colors. 

Share this post


Link to post
Share on other sites

I hate how they market this stuff. "Richer in pectin and natural fruit sugars, blah blah is less brittle". Yes, that's because you've added fruit powder to the cocoa butter. It's not pure cocoa butter any more. "No added colours" ... wtf? cocoa butter isn't red and orange and black naturally, so clearly there ARE added colours. What they mean is something like "no added things that you might perceive as nasty like titanium dioxide, don't worry it's all fruit based"

 

I don't see the point of flavouring the cocoa butter, to me cocoa butter is purely decoration, not flavour.

Share this post


Link to post
Share on other sites
Posted (edited)
1 hour ago, minas6907 said:

Are you sure these are flavored and those colors aren't just creatively named? Or maybe I'm just reading things wrong, but I don't see any indication of the extra ingredients that would flavor them, It just says no preservatives, no added flavors and no added colors. 

 

Yes, they contain freeze dried fruit powder, some have sugar and milk.  Ingredients are listed on AUI's site, here's the strawberry

1055086646_ScreenShot2019-05-20at3_59_17PM.png.e0712b1c7db76808cffae7c56b333a71.png

 

7 minutes ago, keychris said:

I hate how they market this stuff. "Richer in pectin and natural fruit sugars, blah blah is less brittle". Yes, that's because you've added fruit powder to the cocoa butter. It's not pure cocoa butter any more. "No added colours" ... wtf? cocoa butter isn't red and orange and black naturally, so clearly there ARE added colours. What they mean is something like "no added things that you might perceive as nasty like titanium dioxide, don't worry it's all fruit based"

 

I don't see the point of flavouring the cocoa butter, to me cocoa butter is purely decoration, not flavour.

 

I'm not sure about the pectin claim either, I thought you needed water for pectin to have effect.

 

But why not add flavor?  Why settle for just pretty when you can have pretty and delicious?

 


Edited by pastrygirl (log)

Share this post


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

But why not add flavor?  Why settle for just pretty when you can have pretty and delicious?

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

Share this post


Link to post
Share on other sites
Posted (edited)
27 minutes ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration.  On one hand, freeze dried fruit can pack a punch, on the other, they can't be adding so much that the product is too thick.  They're selling it as cocoa butter, not couverture so I'd expect it to be very fluid.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

See if AUI will give you a sample of one.  My rep has been generous with samples when I've asked so if you strike with  yours, I can ask mine.....

  • Like 1

Share this post


Link to post
Share on other sites

Whoa so isn't that another version of the Valrhona Inspiration line?
Also I would much much rather use a natural color additive over titanium dioxide. Inn fact, titanium oxide is why I don't use colored cocoa butter.

  • Like 1

Share this post


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

Whoa so isn't that another version of the Valrhona Inspiration line?
 

 

Sounds like the same concept of freeze dried fruit blended into cocoa butter, but this must be more liquid if they're recommending it for decoration rather than molding. 

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By cslas
      So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
    • By BVWells
      Afternoon everyone. I know that some of you have taken classes with Melissa Coppel and I am finally going to bite the bullet and take one of her classes, but I don't know whether I should take her "Intensive Chocolate Workshop" class or her "Running a Chocolate Production" class. I hear all of her classes are great, but I'm just wondering which one would be better for an amateur home chocolate maker who is pretty confident in his tempering and ganache skills, but is looking to take that next step. Thanks in advance!!
       
      Branden
    • By eglies
      Hey guys :) 
       
      Im having difficulties with my tempering machine. The chocolate is not in temper. Ive made several tests and they all have certain marks on. 
      Im in a hot country so i make sure to have my mould in temper and then i pop them in the fridge to make sure they set properly. 
      Any tips? Something i should be considering? 
      Anything would be of great help!!!! 
       
    • By eglies
      Hi there,
       
      How low can you go on calculating pricing on wedding favours. 
       
      I use this method which assumes you want a 50% mark up:  Cost of item: 4 dollars (100-50)x100
       
      I know its up to me to decide the mark up percentage I use but how low should can you/should you go?
       
      Thanks guys
      E
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...