Coloured cocoa butter

Coloured cocoa butter is what gives professional chocolates their glossy, painted finish: you brush, flick or spray it into the mould before filling it with couverture. Once unmoulded, the colour sits smooth and shiny on the surface of the praline, bar or hollow figure. This category holds more than 70 products, from solid shades to metallic and strongly glittering colours.

Which cocoa butter colours do we stock?

• Cocoa butter in single colours: from polar white to black, with sun yellow, sangria red, Tiffany blue and forest green in between, many also in 225 g or 315 g. A starter set with 6 colours is a good way to begin.
• Strongly glittering cocoa butter: honey gold, silver, bronze, copper, rose quartz, lavender and many more, ideal for festive chocolates.
• Mona Lisa cocoa butter colours in 245 g, including gold, royal blue, glitter copper and glitter red, plus Sugarflair gold in 35 g for small accents.
• Mona Lisa Power Flower: petals of coloured cocoa butter in red, yellow and blue, classic or natural, in 50 g or 500 g and as a 4-piece set. The colour charts show which shades you can mix from them.

How to work with coloured cocoa butter

Shake the bottle well, warm it in a water bath or in short bursts in the microwave to around 45 °C and shake again. Use a brush for chocolate for dots and fine details, a gloved finger for broad, translucent strokes and an airbrush for chocolate for even coats and gradients. Work from the outside in: whatever goes into the mould first will end up on top. Let each layer set, scrape the edges of the mould over kitchen paper, then fill with tempered couverture chocolate. Colours look brightest on white couverture.

Frequently asked questions

Can I colour a whole batch of couverture with cocoa butter colour?

You can, but the cocoa butter thins the couverture and the colour stays paler. To colour the whole mass, use fat-soluble powder colours or Colour Mill for chocolate.

Why are my chocolates dull or patchy after unmoulding?

Usually the mould was not perfectly clean and polished, or the couverture was not tempered properly. Polish the cavities with lint-free cotton wool before painting and avoid touching them afterwards.

Where can I learn to airbrush chocolates?

In our airbrush praline course in Adliswil. The article How an airbrush works explains the tool, and our chocolate colours page gives an overview of every type of colour.