Chef Rubber coloured cocoa butters are the truest and brightest colours available and are the perfect way to decorate chocolate pralines and figures.It can be used on its own or mixed directly into melted chocolate then sprayed or painted – either directly onto the chocolate or into the mould before use.In addition, it can be painted or flicked onto acetate sheets which can be used to transfer on to chocolateIt can also be used to spray cakes and desserts for example to create a velvet effect.For best results, the cocoa butter should be tempered before use, which means heating to 40°C, then cooling while stirring to lower the temperature until it reaches 31°C/32°C. These temperatures change however, when another fat is present - as in lactic fat (milk and white chocolate) or nut fat (gianduja).It is also important to control the room temperature and the product/mould temperature.If the surface that you apply the paint to is under 15°C, you will lose shine so if you are applying to a mould make sure it is not too cold.Once painted, leave to crystallize at room temp 22°C, then move product to room temp 18°C for 2 hours.

FDA Compliant

Chef Rubber Coloured Cocoa Butters are Kosher Parve.

200g bottle.

Shipping Weight: 250.00 gms