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Can Wilton Color Mist be used successfully on tempered chocolate confections?

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Comment by Esther L. Greenberger on August 17, 2013 at 9:52pm

Thanks for the advice, Andy. I did try it. It takes a few minutes to dry. I didn't find that it left a taste on the chocolate. However, It created a pretty strong odor when first sprayed. I will try it again, experimenting carefully and noting any adverse changes to the chocolate. I did note that it must be held  far from the chocolate in order to get a light effect. My issue is that I need to use both a non-dairy and kosher product. Any leads to a company that sells non-dairy, kosher cocoa butter colors?

Comment by Andy Ciordia on August 17, 2013 at 7:43pm

Esther, before we had an airbrush we used some of the color sprays on our showpiece molds/carvings. You need a better set of questions though; does it come off on touching? does it have taste implications? can it withstand heat? or things like that.

I can tell you only that it may come off upon rubbing it but YMMV. As to taste and quality shifts I'm not sure.

It's all cheap enough to test on your own and if it doesn't work look into the earliest styles of airbrushing or painting with cocoa butter/colors.

Comment by Clay Gordon on August 2, 2013 at 11:18am

Esther -

One of the reasons why you're not getting answers to your question is that you posted this as a blog. You want to post it in the discussion forum. Tech Help category.

That said ...

It's not clear.

If you were thinking of decorating the inside of a mold then I would have to say no. They're not using cocoa butter and so there's no way the decoration would release from the mold. If you're talking about spraying after the fact ... you'd have to experiment. Wilton only mentions using it on baked and frosted items and on whipped toppings. No mention of using it on chocolate, which I would assume they would if it worked.

You can try yourself - it's not that expensive.

Comment by Esther L. Greenberger on July 30, 2013 at 9:59pm

Has anyone used Wilton Color Mist successfully on tempered chocolate confections?

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