Make your own colored cocoa butter [Simple, easy and cheap]

[@Moonbutnosun]

Very clever name for your business!

[@ruthmurphy9432]

this is great Colette. Thank you

[@chocolette1013]

Thanks Ruth

[@sitgesvillaapartmentneilsc7924]

That was very interesting, I hadn't realised that Callebaut did powdered Cocoa butter.... normally can only get it here in Spain as solid in a plastic bottle. Great I shall get on to my supplier, Thanks a lot. Looks great.

[@fsinul]

Hi dear.Your video is really helping me with my cocoa butter color making attempt.If it is not bothering you,what is the exact ratio (in gram) for the cocoa butter and powder color to blend in?

[@Botanical_Cake_House]

Hi I was wondering if I can use this to paint on cake for example cake covered in modeling chocolate or fondant?

[@debcoomer2710]

Very beautiful. I am excited to give this a try. Thank you for the wonderful video.

[@chocolette1013]

Thanks Deb, let us know how it goes

[@deepagosai9862]

Nice video. At what temperature must the colored cocoa butter be to use in molds?

[@suniparoy6733]

Thank you so much 💓

[@andrewhartford7859]

Excellent video, thank you!

[@chocolette1013]

Thanks Andrew, appreciate the feedback

[@ahthisisgood]

Thank you very much ! Using MyCryo as is, instead of cocoa butter buttons. Hadn't thought about that. If I may ask, I'm trying to be clear...as there seems to 20 ways to cross the street (as my mum used to say). What I was learning was this process. I don't use a sprayer, just brushes and fingers. Could you tell me if these steps makes sense are reasonable? . Melt nearly all CB and stir to melt remaining CB . Sift in color powder, stir to combine . Mix with immersion blender . Heat to 45° - 50°C, STIR, maintain for 2~3 min. for full crystallization . Cool to 26° - 27°C in cold / ice water, STIR . Warm to working temp of 28° - 29°C with hairdryer . Warm to working temp of 28° - 29°C with hairdryer, STIR (If CB cools reheat to Max 28°C, STIR . Sieve into container and use in molds or such. Thank you again. Subscribed. 🙂

[@shweta8251]

Beautiful it is..😍 ma'am should we have to add white chocolate also to make Cocoa butter???

[@molepatrol7529]

Liked your video. Just a little feedback the camera needs to focus a little bit more on the stuff you're doing.

[@sujatham.b774]

How long should we set the shells? Should we set it in room temperature or in the freezer?

[@KR-vm6es]

Hi, can we use any kind of edible color to color cocoa butter?

[@suniparoy6733]

Hi...I'm your new subscriber...😍💗

[@TheNarrowGate101]

Can I just buy a block of cocoa butter on Amazon and shave some and continue with this process that you so beautifully demonstrated? I just want to put some pink detailing on chocolate covered strawberries for a baby shower .

[@chocolette1013]

Hi there. Thanks for watching. To answer your question, yes you may. Try buy the best quality you can and simply follow the steps and you are on your way to perfect colored cocoa butter. Enjoy!

[@TheNarrowGate101]

ChoColette10 thank you. I’m going to have fun trying this. By the way, your chocolate creations look beautiful.

[@chocolette1013]

@@TheNarrowGate101 Thanks so much! Really appreciate it.

[@MyrrdinMerlin]

How come we can not use liquid colour? There is Chefmaster colouring hat it is said to be used with chocolate colouring. I am confused.

[@dwithee8357]

You can, but it must be fat-soluble. The ChefMaster brand is good.

[@MyrrdinMerlin]

@@dwithee8357 Thanks, that's what I thought. Now I am still confused as to how to use it, meaning WHEN exactly do you put it within the process of tempering the chocolate? Because the chocolate still has to be tempered right? Not just put the colour in.

[@fsinul]

@@dwithee8357 Hi just want to ask if I am using liquid fat-soluble colorant, do I need to temper the color with cocoa butter?

[@barry4967]

@@MyrrdinMerlin Because the color is so expensive, and because it may be unwise to consume much of the colored chemicals, typically the colored cocoa butter is applied to the mold first, in a very thin layer. Afterwards, (non-colored) tempered chocolate is poured atop the thin, colored layer to create the bonbon shell. Later the shell is filled, and a tempered chocolate cap is added after the filling sets.

[@barry4967]

@@fsinul For maximum shine and melt resistance, yes.

[@43ShaDey]

Why not use regular cocoa butter and just add 1-2% mycryo to temper it? Idk about South Africa, but here in US mycryo is tremendously more expensive than regular cocoa butter

[@zoepabor8606]

Saludos de México

[@monikanemeth4108]

Hi can i use coconut butter instead of cocoa butter? Thank you

[@junkmail420]

No, coconut and cocoa are not the same things cocoa is what's used to make chocolate.

[@43ShaDey]

Did she just say sugar free white chocolate? Wtf? & Y tf?