I was checking at the label for chef rubber cocoa butter and i don't understand when they said to temper the cocoa butter how do you temper something that small and also i want to buy an airbrush i was looking at kopycake but open for any recomendations.Thank youRoger Rodriguez
updated by @roger-rodriguez: 05/07/15 12:36:07
Colored Cocoa Butter
Hello Roger!!! well working with cocoa butter could be tricky too, personally i dont temper the colored cocoa butter ( when I say "temper" I mean I dont follow temperatures like when I temper Chocolate) what I do is to melt down the cocoa butter to the point you can put your finger and feel it is hot but you dont get burn, after I work the cocoa butter over a marble (same technique we use to temper Chocolate using the marble) until it is warm-cool. After following those steps it will be ready to use with very good results.. Good Luck!!!Carlos Coronado www.therepublicofchocolate.net
Tags
Member Marketplace
Activity
@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 7 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.