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, Yellow Coloured Powder (E102)
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.
Jerome Landrieu challenges the norm with the sweetness of mango and coconut against the distinctively rich flavour of gruyere cheese.