1 hour ago, Choc in London said:Thanks both for the great responses! Jim, I've got a few larger brushes so I'll have an attempt with those; I'm sure with practice I'll get the hang of it. Pastrygirl, those are good suggestions, and I hadn't thought about sponges!
Re the Pollock style of splashing CB onto the moulds, how does one get a bright finish when using dark/milk chocolate? I found that even with bright colours, without a white backing the colour is almost completely lost. Is it worth mixing some white with the other colours before use? Is it possible to colour a small batch of dark/milk with CB before making the shells, or does the colour tend to become too diluted?
Thanks again
I think it depends on the formulation of the colors you're using. Are you mixing your own or purchasing them? I use Chef Rubber and Roxy & Rich colors, most of which are opaque, especially metallics (silver, gold, bronze). I pretty much never back with white.
You could color white chocolate, but anything mixed into milk or dark will get lost in all the brown.
