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Thomas T
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White chocolate instead of cocoa butter on molds

Started this discussion. Last reply by antonino allegra Jun 27, 2011. 10 Replies

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the…Continue

 

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antonino allegra replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"hi Magrietha, where in SA do you live?  maybe i could help you out, i also live in SA.."
Jun 27, 2011
Magrietha Hendrika du Plessis replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"Hi, I live in South Africa and have been looking for cocoa butter, I cannot find it anywhere in South Africa, by looking for it on the internet at least, so I will probably have to stick to the colored white chocolate."
Jun 17, 2011
Gap replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"The colouring should not be affecting the taste. You need fat soluble coluring, not water soluble colourings. I have only ever seen fat soluble colours in powder form. If adding colour to white chocolate, you can temper before or after you add the…"
Jun 17, 2011
Richard Foley replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"You can buy colored cocoa butter also, ready to use. We sell it at Qzina, as well as just the colors, and we also sell plain cocoa butter in small wafers. Ultimately the best looking product will come if you can spray it. Many use simple heated…"
Jun 15, 2011
Magrietha Hendrika du Plessis replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"This question is also very important for me. I live in South Africa and really cannot seem to get hold of cocoa butter, so some tempered, colored white chocolate will do? Do you temper before or after you add the coloring? I tried this before and I…"
Jun 15, 2011
Chris replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"You dont have to temper the cocoa butter, but you do still need to temper the chocolate if you want a nice finish. Chef Rubber has amazing colored cocoa butters."
Mar 25, 2010
Thomas T replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"Ok thanks. I used oil colors and a few of them didn't demold correctly, so I'll try to get some powder colors. One other question: I found a site that sells cocoa butter. White chocolate is much more easily available, but if I got cocoa…"
Feb 13, 2010
Robert Shea replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"Might make the chocolate surface softer and more easily marred."
Feb 12, 2010
Thomas T replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"Thanks! I have oil-based colors. Will they work?"
Feb 10, 2010
Robert Shea replied to Thomas T's discussion White chocolate instead of cocoa butter on molds
"White chocolate is fine, you can even add powered colors, it should be tempered."
Feb 9, 2010
Thomas T posted a discussion

White chocolate instead of cocoa butter on molds

Hello everyone!I'm new to working with chocolate, so sorry if this is an obvious question. I'm about to get some polycarbonate molds and I want to experiment with coloring them. I understand that the usual process is to paint a small amount of colored cocoa butter into the cavities. Where I live white chocolate is much more easily available than cocoa butter. Could I paint colored white chocolate into the molds instead of cocoa butter? Do I need to temper the white chocolate if I am just using…See More
Feb 9, 2010
Thomas T is now a member of The Chocolate Life
Jan 20, 2010

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
Eating little dark chocolate Lindt candies for the first time
My favorite chocolate is:
Anything with orange

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