Cocoa butter dark gold, 225 g

Cocoa butter dark gold, 225 g

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 of solid cocoa butter tightly closed in a bain-marie or put the bottle in the microwave. Keep checking the temperature of the water and the consistency of the cocoa butter. If the cocoa butter is heated above 45 degrees, it can no longer be used for shiny and pure chocolate products, as the stable fat crystal structure, which provides the beautiful shine, is broken at too high temperatures. Place the bottle in the microwave in stages for 10 seconds to avoid overheating.
Preparation is extremely important for all molds used for casting chocolate molds. Rinse the mold with lukewarm water and a mild detergent. This must not contain any lye or rinse aid, as this would attack the molds. Then wash off all residues with lukewarm water and dry the mold thoroughly. Polish the mold with non-fraying absorbent cotton or a very fine handkerchief. From now on, you should no longer touch the mold directly, otherwise you will see fingerprints on the chocolate later. Hold the mold by the edge where no chocolate will be poured later. Make sure that your mold has reached room temperature, as a mold that is too hot or too cold can interrupt the tempering process.

Cocoa butter colors are often used in chocolates

Brush the praline mold with the liquid cocoa butter paint. You should repeat this process again so that the color application is nicely opaque. The color gives the praline an exciting look and is therefore optional.
Brush off the excess color on a paper towel and leave the mold for a few minutes so that the color can set completely.
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 over and pour the chocolate back into your tempering device. Don't forget to tap the chocolate here too, as we want a nice, thin wall of praline.
As soon as the chocolate has completely run out, run the spatula along the bottom of the mold once to remove the excess couverture. Finally, clean again with a metal horn and then place the mould in the fridge for approx. 5 minutes.
Take the praline mould out of the fridge, cut a large hole in your piping bag with the ganache and fill the poured praline moulds to approx. 2-3 mm below the rim. Leave the molds 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 mould lightly on the base so that everything is evenly distributed and then smooth off the excess couverture using a metal horn.
Now you can decorate your chocolates and place them in the fridge for approx. 20 minutes.
Once the cocoa butter paint has warmed up, you can simply store it at room temperature and reheat it the next time. However, it is important that you have not heated the coloring above 45 degrees.

Cocoa butter airbrushing

For particularly fine and even patterns with a speckled look, a chocolate airbrush is perfect. The liquid cocoa butter is poured in small quantities into the paint container of the airbrush and carefully sprayed onto the finished products or into the mold. Only work with short sprays to get lots of small dots; if you spray the paint for longer, you can also achieve even, opaque coloring. For example, you can use a stencil or an airbrush stencil to spray elegant and fun motifs onto chocolate bars. When using the airbrush gun, make sure that the compressor has enough power. You can find out more about using the airbrush gun in our blog post.

Airbrush chocolate courses at miniSchoggi

Hasn't everything worked out with the gun the way you wanted it to? Then the airbrush chocolate course is just right for you. Here you get the all-round carefree package. Together we will discover different airbrush techniques and chocolate decorations. Pour various 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 look forward to your registration.