I am absolutely convinced that chocolate has been sent from the gods of all that is beautiful and delicious!
As a food art medium to work with, nothing can compare to chocolate. Here on my channel I am going to demonstrate how high quality chocolate is actually good for us - making 'healthy' chocolate sexy, beautiful and delicious!
Welcome to my channel where I will to share videos on chocolate art, chocolate sculpture, recipes, how to tutorials and so much more. I certainly hope you enjoy your time here with me...
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
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?
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.
@@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.
@@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.
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. 🙂
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 .
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!
@@chocolette1013 yes mam i watched your almost videos..they were really very creative as well as mouth tendering ..wowww..🤤🤤 By the way can u tell me from which country u belong to??
