Cocoa butter dark gold

Cocoa butter dark gold

The colored cocoa butter is already pre-tempered. To apply it, you only need to warm it slightly. To do this, you can heat the bottle with the solid cocoa butter well sealed in a water bath or put the bottle in the microwave. Always check the temperature of the water and the consistency of the cocoa butter. If the cocoa butter is heated above 45 degrees, it is no longer usable for shiny and pure chocolate products, because the stable fat crystal structure, which provides the beautiful shine, breaks down at too high temperatures. Put the vial in the microwave in stages for 10 seconds to avoid overheating.
For all molds used to pour chocolate molds, preparation is extremely important. Rinse the mold with lukewarm water and a gentle dishwashing detergent. This should not contain lye or rinse aid as this will corrode the molds. Then rinse off all residues with lukewarm water and dry the mold very well. Polish the mold with a non-fibrous absorbent cotton or a very fine handkerchief. From now on, you should not touch the mold directly, otherwise fingerprints will be visible on the chocolate later. Hold the mold at the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, because a mold that is too hot or too cold can interrupt the tempering process.

Cocoa butter colors are often used for chocolates

Brush the praline mold with the liquid cocoa butter color. You should repeat this process again so that the color application is also nicely opaque. The color provides an exciting appearance of the praline and is therefore optional.
Wipe off the excess color on a paper towel and let the mold stand for a few minutes so that the color can completely set.
Now you can fill the mold completely with tempered couverture. Tap the polycarbonate mold several times with a chocolate mallet or the back of a spatula to release any air bubbles. Now turn the mold upside down and pour the chocolate back into your tempering machine. Again, don't forget to tap it, because we want a nice, thin wall of chocolates after all.
Once the chocolate is completely out, run the spatula along the bottom of the mold to remove the excess couverture. Finally, clean again with a metal horn and then put the mold in the refrigerator for about 5 minutes.
Take the praline mold out of the refrigerator, cut a generous hole in your piping bag with the ganache and fill the poured praline molds to about 2-3 mm below the rim. Now let the mold stand like this at room temperature for at least an hour. This gives the ganache a light skin and makes it easier to seal later.
After the "resting time" you can now fill a piping bag with tempered white chocolate, cut off a medium-sized piece of the tip and fill the chocolate onto the ganache. Tap the mold lightly on the bottom so that everything is evenly distributed and then brush off the excess couverture with the help of a metal horn.
Now you can decorate your chocolates and put them in the fridge for about 20 minutes.
After warming up the cocoa butter color, you can simply store it again at room temperature and reheat it the next time. However, it is important that you have not heated the color above 45 degrees.

Cocoa butter airbrushing

For extra fine and even patterns with a speckled look, a chocolate airbrush is perfect. The liquid cocoa butter is poured in small quantities into the color container of the Airbrush filled and carefully sprayed on the finished products or in the mold. Work only with short sprays, so you get many small dots, with longer spraying of the color you can also achieve uniform, opaque colorings. For example, you can spray noble and funny motifs on chocolate bars with the help of a stencil or an airbrush stencil. When using the airbrush gun, make sure that the stencil is not Compressor has enough power. You can learn more about the use of the airbrush gun in our Blog post.

Airbrush praline courses at miniSchoggi

Hasn't everything worked with the gun the way you wanted it to? Then you are in the Airbrush praline course just right. Here you get the all-round carefree package. Together we discover different airbrush techniques and praline decorations. Pour different molded chocolates and fill them with over 10 homemade fillings. At the end of the course, each participant will take home over 50 homemade chocolates. We are looking forward to your registration.