Pre-coloured cocoa butter in a convenient 100g container.
Perfect for decorating chocolates, chcolate moulds and transfer sheets.
Method of use: Open cap and place container in a hot water bath for 3 minutes. Once 3/4 melted remove from bath and shake vigourously until the core has melted.
Shake well before use. For use with a spray gun, keep temperature between 30-33°C.
Ingredients: Cocoa Butter, Red Colour Powder (E124)
Get lost in the walnut, jasmine and apricot flavours of Melissa Coppel’s Apricot Cobbler Bouchée.
1 hour 10 mins
This class is full of valuable information for perfecting the art of spraying cocoa butter. It will take you through preparing your cocoa butter and the method for maintaining bright colours when moulding chocolate. Learn the percentages of cocoa butter, oil based colour powder and chocolate required, the role that temperature plays, and how to obtain different finishes such as shiny or a velvet look. – Egg free, gluten free, vegan.
Feel the subtle heat of these red pepper and paprika chocolates from Jerome Landrieu. The hint of smokiness is balanced with dark chocolate to bind the flavours together.