White Cocoa Butter Color - Better Tasting Alternatives
Posted in: Tasting Notes
The product I have the most "titanium dioxide flavor issue" with is a chocolate bar molded in a silicone mold and then sprayed with white cocoa butter color and finished in maroon with a foam stencil brush. TAMU Bar I use the smallest amount of white on the bar to get a solid coat and use a stencil over the lettering. It's the fact that the first thing you taste when you eat the bar is the white pigment sprayed on the outside of the bar that accentuates pigment flavor. It needs to be pure white to get approval by the CLC. We offer a plain chocolate version, but it doesn't sell nearly as well as the color version.
We have a chocolate with a white transfer sheet, but its in such a minimal amount of white, the off flavor isn't an issue. TAMU Chocolates with Transfer Sheets
@Brad, is there a supplier that you would recommend with a flavorless Titanium Dioxide pigment? When I mix my own colors its usually a 20/1 ratio cocoa butter (deodorized) to pigment. I haven't mixed white myself yet. Would this ratio work?