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.

ptw1953

Acquiring or making Black Cocoa Butter

Recommended Posts

I am wishing to purchase some black cocao butter, but it is scarcer than hobby-horse sh*te here in the UK. I do have some cocao butter, and some black fat-soluble powder. Tips and tricks for the making of black cocao butter at home would be most welcome...

 

ptw1953

Share this post


Link to post
Share on other sites
9 hours ago, ptw1953 said:

I am wishing to purchase some black cocao butter, but it is scarcer than hobby-horse sh*te here in the UK. I do have some cocao butter, and some black fat-soluble powder. Tips and tricks for the making of black cocao butter at home would be most welcome...

 

ptw1953

 

I am from the U.K and get mine from Keylink . I  have some coming tomorrow 

Share this post


Link to post
Share on other sites

I am also based in the UK and although I have purchased the ready to go bottles of IBC black cocoa butter from Keylink, I now tend to purchase these from PCB Creation in France, as I find it is easier to work with and produces superior results when airbrushed. I assume the ratio of cocoa butter to colourant is different between the two brands which explains the differences I have experienced - https://www.pcb-creation.com/produit/1-beurre-de-cacao-colore-noir-200-g/

 

PCB Creation also have a natural black available for an extra 4EUR if you need/want that option - https://www.pcb-creation.com/produit/1-beurre-de-cacao-colore-noir-naturel-200-g/

 

I have only tried mixing my own colours a few times and found it too time consuming a process for my operation. I think the main thing is to make sure you emulsify the mixture together using a stick blender, otherwise the colour will not be equally dispersed within the cocoa butter. This un-emulsified colouring may end up blocking an airbrush and cause unfavourable decorative effects when applied.

 

Good luck with your efforts!

 

Matthew

Share this post


Link to post
Share on other sites

I'm curious why you found it time consuming? I make enough (normally 250ml) and it takes less than 5 minutes. For black I do a 5% and a 10% colorant to cocoa butter. Microwave. Stick blend. Strain through panty hose with a gloved hand. Voila!

Share this post


Link to post
Share on other sites
54 minutes ago, gfron1 said:

I'm curious why you found it time consuming? I make enough (normally 250ml) and it takes less than 5 minutes. For black I do a 5% and a 10% colorant to cocoa butter. Microwave. Stick blend. Strain through panty hose with a gloved hand. Voila!

Haha, if I was to revisit making my own it'd be so much faster now. Back then I purchased a 5kg tube of solid cocoa butter from Callebaut (not callets) and didn't have a straightforward way of melting it, so had to chip bits off, which took time. Then I didn't have a stick blender so my unemulsified mixtures wouldnt spray. Basically a catalogue of errors, or shall we call it opportunities for learning :) 

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By markg109
      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
    • By eglies
      Hi there, I’m looking for some interesting flavours for truffles. Any combination of filling and coating ideas? For lemon, dark ganache, orange and caramel example. 
      I also realised that when deciding to use ready made truffle shells filling needs to have a creamy texture. Any advice on this? 
    • By CharTruff
      Hello! 
       
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
       
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
       
      Thank you. 
      Charlotte W. 





    • By eglies
      Hello everyone!
       
      I was wondering if anyone could help me out with these design attached?
       
      I manage to make it on the table somehow and then when trying it into the mould it just doesnt work  
       
      Any tips on this ?
       
      Thank you!!

    • By La Vie Chocolat
      Beautiful day chocolate friends.
       
      I'm brand new here on the forum. Almost two years ago, I started making pralines in the Czech Republic. There are not many manufacturers and not at all those who work by hand. I have a big problem with cleaning the molds. I like to work cleanly, so I absolutely clean and polish alcohol before each batch of molds. I use my little helper for this - an accumulation screwdriver with an extension, which I made from a wine cork - it works perfectly. I apply clean make-up tampons and possibly alcohol to it.

      But now I have a lot of molds and manual cleaning is crazy. I bought an older dishwasher in a restaurant and I can't find a product (soap, detergent) that would well remove the remnants of chocolate from the sides of the molds and at the same time, of course, would not destroy the molds? Does anyone have any type or advice for any other cleaning machine, please?
       
      I bought a special product "Brillform", which is intended for rinsing already washed molds - it should ensure shine without polishing each tube, but first I have to get the chocolate away.
       
       Here is a link to my website and instagram, you can look at my work and I will be very happy and grateful for any advice and warnings on what I could improve, because there is no professional in the Czech Republic focused on pralines, so there is no one to learn from I teach myself by rehearsing and from great books, videos and watching the world's chocolatiers.
       
      Thank you again
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...