Colored cocoa butter Tiffany Blue

Colored cocoa butter Tiffany Blue

Decorate pralines, chocolate bars and chocolate figures in a particularly beautiful way with Tiffany Blue colored cocoa butter. The colored cocoa butter is already pre-tempered and can be used immediately after briefly heating. It is ideal for brushing out chocolate moulds, for fine sprinkles, for use with an airbrush or for opaque color effects on your chocolate creation. Coloured cocoa butter is a very good choice if you want to colour chocolate in a targeted way and achieve decorative effects. You can use it to highlight individual details or spray entire shapes in color with the airbrush. This produces even, clean and colorful results for pralines and other chocolate creations. Heat the tightly closed bottle in a bain-marie or in the microwave in short intervals. A temperature of around 35 °C is ideal for processing. The temperature of 40 °C should not be exceeded. This is the only way to maintain the stable crystal structure and ensure that the paint can be processed easily later. Always shake the bottle well before use. Prepare your praline mold or chocolate mold carefully. Clean the mold with lukewarm water and a mild detergent without lye or rinse aid. Rinse it well and dry it completely. Then polish the mold with lint-free absorbent cotton or a very fine cloth. Then only touch the edge of the mold. This will avoid fingerprints and ensure a clean surface. Apply a thin layer of liquid coloured cocoa butter to the desired area using a brush. You can repeat the application several times for greater coverage. Allow the color to set briefly each time. The mold can then be filled with tempered couverture as usual. Tap the mold lightly to allow air bubbles to escape. Pour out any excess chocolate, clean the edges and leave the mould to cool briefly. If you are working with an airbrush, add a small amount of heated coloured cocoa butter to the container. Use short sprays to create fine dots and speckles. Longer sprays create more opaque areas. Stencils can also be used to apply motifs or patterns to the mold. It is important that your compressor has sufficient power and that the colored cocoa butter is well liquefied. The bottle should also be shaken well before airbrushing. After use, the colored cocoa butter can be stored at room temperature and reheated if necessary. Here too, the temperature should ideally be around 35 °C and should never exceed 40 °C. This ensures that the color remains usable and retains its quality. With Tiffany Blue colored cocoa butter, you can create pralines and chocolates in a particularly professional way. You can achieve beautiful color effects, fine decorations and clean results for creative chocolate work.