How to make colored cocoa butter

It can save you a lot of money, to make your own, colored cocoa butter. And it is so easy. I show you how to make it.
Pavoni Red Powder: pavonitalia.co...
Pavoni Gold powder: candybarsydney...
Cocoa butter: candybarsydney...

[@lykawilang8734]

Hi,Markus just wondering what cocoa butter brand to use?I used this natural cocoa butter it smells great but I find it too strong and sort of makes the chocolate flavour different

[@SweetKitchenSkills]

Hello. That is because its a poor quality. I buy Callebaut. Feks. Mycryo is in powderform or you buy callets.

[@oddnyskomsy1138]

Hello! Do you have any tips about any other color powder than Pavoni? It’s hard to get here in Norway.. But I’m going to Belgium on a «shopping frenzie» in 2 days, and it would be nice to get an idea of what to buy… Love your videos,- there’s something new to learn in every single one,- thanks so much for sharing!!

[@SweetKitchenSkills]

Callebaut Can be bought in the Whole World.

[@suchitanama1996]

Thank u for make this video u completel my wish 🙏🏻

[@janemaniati6261]

Really nice video and very informative! Thanks!!😊 I had a question for a long time. I've been using fat soluble colors to color my cocoa butter but I couldn't find information anywhere about what type of metallic colors ( gold) should I use. Is there a specific fat soluble gold powder, or is it just the gold powder we would use to color on top of the chocolate with a paint brush?

[@SweetKitchenSkills]

Its just the one:) Have a nice day:)

[@janemaniati6261]

@@SweetKitchenSkills thank you so much!!! I'm going to try it as soon as possible👍👍. Have a nice day too!

[@miasfantasydelights1311]

Thank you so much for this tutorial. 😁 It will help me a lot.

[@המטבחהמטייל]

Hi I see that you don't lower the temprature of the cocoa butter to 28 , unlike your other video that you heat than cool down and bring back to 29 degre. Can you explain why? , what is the difference? thank you

[@SweetKitchenSkills]

You Can do both. Cocoa butter is just more liquid at 29 then at 28 or even 26 degree. Very often i dont warm after cooling to 26C. They all work. If i find a difference i will tell you guys. So you need to find what works bedst for you😎

[@המטבחהמטייל]

@@SweetKitchenSkills thank you

[@Chefmonikarathod]

Hello I didn’t understand the ration.. how much colour I should add on cocoa butter

[@SweetKitchenSkills]

10-11 %😎

[@foodmania210]

How much red powder color did you add in the cocoa butter???

[@SweetKitchenSkills]

10-11%😉

[@lilyadache3804]

Thank you so much

[@ajlin6728]

Can we use oil based liquid food color?

[@SweetKitchenSkills]

Buy fat soluble powder color💪

[@741lone]

Linket til farvepulveret virker desværre ikke. 😢

[@SweetKitchenSkills]

Bare kopier det og sæt det i browseren. Ellers Google Pavoni pulverfarve chokolade😉

[@Silver-nm2if]

This is for painting chocolates right?

[@SweetKitchenSkills]

Colored cocoa butter is to give bonbons different colores.

[@garethswallow9996]

Thanks for this! :)

[@cropped1589]

Ciao, ho appena scoperto il tuo canale, bravissimo e finalmente una spiegazione fatta bene utilizzando il Cacao Mycryo in italiano. Sperando che tu possa ancora leggere ti chiedo se è fattibile utilizzare questo procedimento per temperare il solo burro di cacao per aggiungere il colorante liposolubile ad esempio per decorare su acetato o stampo da praline. Se sì quale dovrebbe essere la temperatura per aggiungerla e quella di utilizzo ? Grazie

[@SweetKitchenSkills]

Hello Check out my video about how to temper cocoa butter. Its the same with or without color. Heat to 45C, cool to 27C, while stirring, heat to 29C. Use😉

[@reyesglup]

Beautiful 👍👍👏👏

[@markswann5981]

Hi Markus, thank you for making all these video's they are all very inspiring. Could you please let us know which moulds you use for the round bonbonS, thanks.

[@SweetKitchenSkills]

I have answered this question many times. www.martellato.com/product/half-sphere-mould-20mm.html

[@SweetKitchenSkills]

Just choose 30 mm

[@markswann5981]

@@SweetKitchenSkills Thankyou Markus.

[@ameenjewellers6262]

So Nice

[@yogakrsn974]

Chef, is it possible if we use the liquid coloring ? Not the powder one. Pls answer, thanks🙏

[@SweetKitchenSkills]

I think i answered this. You need to try. I allways use powder colores.

[@skychulla7600]

Hi I have liquids colors for chocolate (10ml bottles) what will be the ratio with cacao butter? Thank you

[@SweetKitchenSkills]

I never use liquid colors. Don’t use if They are not fat soluble

[@yogakrsn974]

Chef, is it possible if we use the liquid coloring ? Not the powder one. Pls answer, thanks🙏

[@SweetKitchenSkills]

Well i have never used liquid color. Try. The color needs to be fat based.

[@dicasdagodoy2056]

Dinheiro de pó, dinheiro da manteiga de cacau, trabalho pra fazer. . a Acaba saindo mais barato comprar pronta que é 10,00 cada cor é dura muitoooo.

[@SweetKitchenSkills]

English please

[@saramiraldi7474]

Hi Thank you very much for this informative video. Could I ask where you got the containers for the colored cocoa butter from? Are they dishwasher-safe? Thank you and have a nice day.

[@SweetKitchenSkills]

Thank you so much, i really appreciate it. They are from a local supplier😎

[@mrvuki]

Can I use liquid liposoluble pigment with the same ratios?

[@SweetKitchenSkills]

I dont know what that is. You need cocoabutter as a base for the colores. And They need to be fat soluble,

[@kecko3294]

Does this keep in the fridge or do I need to mix all my colors again everytime I want to make bonbons? If it does keep in the fridge, how long would you say it lasts?

[@SweetKitchenSkills]

You should never keep cocoa butter in the fridge. Just keep in a close container at room temperature. You need to melt and temper every time.

[@LincolnsWorld]

Thank you for these amazing videos. Can you please tell me once you’ve made your colored cocoa butters, how long can you keep them/store them before you have to throw them out? Thanks x

[@SweetKitchenSkills]

Thanks a lot. Look at the expiring date on the cocoa butter you buy. That is how long you can keep the butter. But remember to keep the butter in a solid not a liquid stage, at 16-20 C. Have a nice day!

[@shabanasyed3458]

What is the ratio of cocoa butter and color and how to working temperature

[@SweetKitchenSkills]

Hello. If you watched my other videos, you would not ask this questions😉

[@mariakapster2469]

چقدر پودر با چقدر cocoمخلوط‌کنیم

[@SweetKitchenSkills]

English🤗

[@mariakapster2469]

@@SweetKitchenSkills hou mach polder hou mach coco

[@MadjidSardou]

I love it 😭💞

[@halash935]

❤🤍❤

[@SalamyALBadi]

hi , what if I use gel. color . . is it the same percentage?

[@SweetKitchenSkills]

I never use gel color

[@kc-un7by]

thank you

[@monsem4378]

Thank you for the video! 🙌

[@terryraines9952]

what temp do you melt your CB at and do you need to temper it

[@SweetKitchenSkills]

I am sure it's in the video! 45C. Always best to temper. But you also can use without tempering. Please watch my other videos. The answers are there!!

[@icanseeyou688]

Can we do this with coconut oil? I can’t get cocoa

[@SweetKitchenSkills]

No😅

[@elainevanderwesthuizen6285]

You are amazing

[@pamr.9373]

Can you show us how to temper this?

[@SweetKitchenSkills]

Are you kidding me? I spend so much time making this videos. If you want to learn you need to watch them all. I have demonstrantet many times how to temper. Just find the video and watch it😉

[@katyelef3809]

كم أتمنى أن أتعلم هذه الحرفة وانا من عشاق الشكولاته وشكرا لك 🇲🇦🇲🇦🌷🌷

[@SweetKitchenSkills]

Sorry. What language is this:)

[@katyelef3809]

@@SweetKitchenSkills Arabic

[@katyelef3809]

@@SweetKitchenSkills I like chocolate but i whant to stady

[@yogakrsn974]

Chef, is it possible if we use the liquid coloring ? Not the powder one. Pls answer, thanks🙏

[@SweetKitchenSkills]

Hello. It depends on which liquid color you are using. Difficult to answer. I have never used liquid color.

[@ivysing9751]

Yes you can very easy ..use liquid color oil base

[@abdulrhmaneid4244]

Hi chef .. if I did all what u said and I lose the temper do I need to re heat again go 45 . I mean I will repeat again

[@SweetKitchenSkills]

Yes. Retemper. 😉

[@ElenaDavudova]

Я когда делаю так краску, сразу темперирую, а потом только разогреваю до 30 градусов

[@SweetKitchenSkills]

You need to write english😅

[@ElenaDavudova]

@@SweetKitchenSkills thanks, I got you! I found this model, where the nozzle diameter is 1, but I chose 0.8. Thank you very much for the videos, I'm learning from you 😊🤝💕

[@sweettooth5737]

Thank you for sharing your knowledge and experience! You have taught me SOoo much and I truly appreciate it!!! 😘🩷💛💜

[@SweetKitchenSkills]

I am happy to hear that😀

[@chocolate.creams2361]

IS 10 GRAM OF RED COLOR POWDER ENOUGH FOR 100 GRAM CB?

[@SweetKitchenSkills]

11% is normal

[@chocolate.creams2361]

@@SweetKitchenSkills I used ration of 10:2 for my color CB and after i airbrushed it, result shown it is not rich in color ( look like it was oily ) is it mean i have to add more powder or is it something else?

[@ElenaDavudova]

А его нужно темперировать?

[@SweetKitchenSkills]

No it doesnt. But you get more shine, if you do😉

[@poonampeswani9842]

Thank you sooo much

[@SweetKitchenSkills]

Thanks for watching🙌

[@hilasousou9793]

Please put the translation into Arabic

[@SweetKitchenSkills]

Didnt i?????

[@SweetKitchenSkills]

I did put the translation into arabic. Doesnt it work??

[@manalhealthy7252]

Thanks chef 🌹🌹🇩🇿🇩🇿

[@SweetKitchenSkills]

From which country are you from?

[@SweetKitchenSkills]

Do you like that the video is translated?

[@manalhealthy7252]

@@SweetKitchenSkills Algérie Arabe country

[@manalhealthy7252]

@@SweetKitchenSkills Although I don't understand every word, I can benefit from you very much I would definitely love to translate that

[@SweetKitchenSkills]

@@manalhealthy7252 Sorry, i forgot to translate to Arabik. Watch the video im 10 minutes, then it should be translated to your language

[@BryanLopez-bg7ok]

Can I use Mycryo to make my cocoa butter? By the way great video's, very informative!

[@SweetKitchenSkills]

Thank you so much. Mycrio is cocoa butter. So yes. But too expensive😎

[@BryanLopez-bg7ok]

@@SweetKitchenSkills I actually bought 2 containers of Mycryo when it was on sale and I have to use them within the next few months. If I add Mycryo to coloured cocoa butter (to temper it) and there is some left over coloured cocoa butter can it be used again at a later date - and can I use Mycryo to temper it again?

[@SweetKitchenSkills]

@@BryanLopez-bg7ok please watch my video on tempering cocoa butter. You Can temper again and again. Actually, you need to temper every time.

[@SweetKitchenSkills]

Mycryo is cocoa butter😉

[@BryanLopez-bg7ok]

@@SweetKitchenSkills Just watched the video (again) and thanks for answering my question. It probably sounds like a silly question but I have only been doing chocolate making as a hobby for the past year but find it fascinating and rewarding!

[@fionnawheatley9095]

Love this, but dyes are sold out!

[@SweetKitchenSkills]

Dyes???

[@fionnawheatley9095]

@@SweetKitchenSkills the cocoa butter colours.

[@SweetKitchenSkills]

Well, can’t you Google them and find them somewhere else? Otherwise, buy Chef Rubber!

[@fionnawheatley9095]

@@SweetKitchenSkills yes, I had thought of that, but this brand of gold looked so good. In Western Australia, there isn’t a local stockist, which I’ve found, so I’ve been purchasing from savour school in Sydney. There are several places in the east coast which stock chef rubber, but it’s almost cheaper and faster to order from overseas. I think chef rubber is manufactured in Canada, isn’t it?

[@fionnawheatley9095]

@@SweetKitchenSkills but thank you for replying.

[@vhonorbiso7383]

Is this okay to use as a shellac on chocolate panning?

[@SweetKitchenSkills]

Why would you???

[@sou...5464]

Thank you so much for all your videos I tried to temper cocoa butter using your way of tempering but sadly it stiked to the mold and the chocolate came out dull Please tell me what did I do wrong?

[@SweetKitchenSkills]

You need to write exactly what you did. You sure your chocolate was tempered? What about the mold temperature? Did you crystallize the cocoa butter before you fill in chocolate?

[@sou...5464]

@@SweetKitchenSkills I used callibout chocolate l followed the instructions on the bag heated it to 47 cooled to 27 then heated it back to 32 For the cocoa butter l heated it to 45 cool it to 27 add the powder color then heated it to 29 and Iused my finger for coloring the mold and left it in the fridge to the next day I took out for an hour to become at room temperature then filled it with tempered dark chocolate

[@AuroraClair]

@@SweetKitchenSkills how do you temper the cocoa butter after adding color powder and straining? Thanks

[@SweetKitchenSkills]

Please Watch my other videos. All the answers are there. It is not because of the tempering of the cocoa butter. That is more about the shine. Dont push this. Watch my videos and listen. Rome wasnt build in one day.

[@sou...5464]

@@SweetKitchenSkills l will ,thank you so much