I store my coloured cocoa butter in a tablet form. It allows me to keep even the small amounts that are readily melted in the microwave. I never tried the Colour Mill but recently I bought some Squires Kitchen cocol. I will definitelly try to add some glitter. It never occured to me it is possible (🤦♀) but now I know so the whole world opened to me. And it looks really cool in yours 😉
Hey, Angie. I messaged you a few ago regarding getting stains on my fingers after making cocoa butter-colored chocolates. So, at 10:18 when you demold the chocolates, it looks flawless. In my case, after demolding, after a few seconds, I get color on my fingers that I have used in my chocolate if I touch the chocolate from my finger. It feels like the cocoa butter hasn't blended properly with chocolate or it is not homogeneous. I am not sure tho.
Hmmm what’s the temperature and humidity in you kitchen? How long do you leave your chocolate in the fridge? Are you sure your chocolate and colors are properly tempered?
I melted cocoa butter in microwave (in short intervals) and added powdered chocolate color and mixed them. I used a small brush to make patters on the mold with the cocoa butter color and put it in fridge to set. Once it is set on the mold, I melt my chocolate and fill it in the mold. The temperature in my kitchen ranges between 25-30 C. I left them in the fridge for a few hours until they are set. But, when I bring them out of the mold, I get stains:(
I think your colors are not properly not tempered. Check out these videos, or check on RUclips how to temper colors. There are lots of videos and different methods here on RUclips :) ruclips.net/video/0QdpoMuBtvo/видео.html ruclips.net/video/9RFiwXyXkOg/видео.html The temperature in your kitchen is quite high. But your chocolate/colors shouldn’t melt immediately.
SO happy to see your video, I always learn so much! I'm wanting to make some vegan bon bons, what would you say is the best chocolate, store bought, or make your own with cocoa, etc.? Great to see you and your beautiful chocolates!!
Thank you so much :) I guess it depends on how much work you want to put in and what equipment you have. If you want to go the easy and accessible route, definitely buy couverture chocolate. If you have more time, patience and money make your own. The very first bean to bar chocolate you make on your own might not be awesome (simply because you might make mistakes and then you learn from your experience). But when you get the hang of it, your own chocolate will be the best, because you can control the sweetness and so on. Hope this helps :)
Hello Angi, thank you so very much for experimenting with oil base.i was waiting for a video like this. Powder is expensive for the little amounts. I will definitely try. Please keep teaching me. Im just getting started with chocolate so i want to watch as many videos with experts like you to avoid wasting. Please share for me coco butter tempering steps? Basically degrees. Thanks a million ❤from Montreal 🇨🇦
I totally get that. All colors are so expensive! Give it a try, I hope you like the results :) I have a couple of videos that might be helpful here: ruclips.net/video/0QdpoMuBtvo/видео.html ruclips.net/video/B6YiJ6jZprY/видео.html Especially this one. This is how I temper my chocolate and my colors: ruclips.net/video/9RFiwXyXkOg/видео.html
Loved the video. (BTW, Fuchsia is pronounced "few-sha"). It sounds like you were saying that tempering the colored cocoa butter just involved heating it to melt the crystals, then cooling below 30^C. Is that correct? That seems simple enough
Thank you :) If you melt the crystals then you have to retemper. If you manage to melt the color without reaching temperatures higher than 30-32C you can use it right away. I'm not great at that because I do multiple things at once all the time, so I like to temper with "seeds" but there are various ways to do temper. But if you're curious this is how I do it: ruclips.net/video/9RFiwXyXkOg/видео.htmlsi=5ny6AoNoSyIQKSIr
Yaaaay I just found this video, I had no idea! I am so happy you tried them🎉 I had the same problem with opening the bottles hahaha oops sorry should’ve warned you. I have the more pastel-ish colours which “cover” quite good and resemble the colour on the bottle well😊 Thanks for trying it, from now on I am adding glitter to all my colors as well (I was doing it randomly now but you are right, everything should be glittery ✨)
Yay! Glad you watched it! I haven't published the video "official" yet. You can only find it in one of my playlists XD. I'm really super happy how the colors work. Thank you so much for sharing them with me and all of us :)
I also had trouble opening the bottles. Not only that, but my color drawer is a mess because the bottles leak and run down the sides. Have you had this problem?
Yes very annoying, I have only one that is leaking but that is because I accidentally cut a part of the top of the bottle off when I was opening it with a knife 😅
Hey Angi I love your videos!! I’ve been making my own colored cocoa butters and my colors are usually pretty see through and I was wondering if you have any tips or anything about how to make them a little more opaque. If that’s possible. Thanks!
Thank you 😊 Oh yes, I totally get what you mean. If it doesn’t help adding more pigments/coloring agents to your cocoa butter, you can try adding just a little bit of white (if you’re using titandioxid or calcium carbonate). In general white pigments have a better coverage capacity than most other pigments. But you have to be careful with the dosage, if you add too much white your colors turn pastelly.
When using or when making the color? When I make the color I don't care too much about the temperature, because I temper my colors anyways before using. I make sure that the cocoa butter is completely melted and doesn't get too hot (too hot would be above 60C).
I store my coloured cocoa butter in a tablet form. It allows me to keep even the small amounts that are readily melted in the microwave. I never tried the Colour Mill but recently I bought some Squires Kitchen cocol. I will definitelly try to add some glitter. It never occured to me it is possible (🤦♀) but now I know so the whole world opened to me. And it looks really cool in yours 😉
That’s such a great idea!!! Thanks for sharing!
Have fun experimenting with glitter ✨
Always love you vids. 🤗
Thank you. I'm learning how to create my own colors. I'll check out those.
Give them a try, they are so easy to use :)
Super useful info! Thanks again Angie 😊
Glad it was helpful :)
Hey, Angie. I messaged you a few ago regarding getting stains on my fingers after making cocoa butter-colored chocolates. So, at 10:18 when you demold the chocolates, it looks flawless. In my case, after demolding, after a few seconds, I get color on my fingers that I have used in my chocolate if I touch the chocolate from my finger. It feels like the cocoa butter hasn't blended properly with chocolate or it is not homogeneous. I am not sure tho.
Hmmm what’s the temperature and humidity in you kitchen? How long do you leave your chocolate in the fridge? Are you sure your chocolate and colors are properly tempered?
I melted cocoa butter in microwave (in short intervals) and added powdered chocolate color and mixed them. I used a small brush to make patters on the mold with the cocoa butter color and put it in fridge to set. Once it is set on the mold, I melt my chocolate and fill it in the mold.
The temperature in my kitchen ranges between 25-30 C.
I left them in the fridge for a few hours until they are set. But, when I bring them out of the mold, I get stains:(
I think your colors are not properly not tempered.
Check out these videos, or check on RUclips how to temper colors. There are lots of videos and different methods here on RUclips :)
ruclips.net/video/0QdpoMuBtvo/видео.html
ruclips.net/video/9RFiwXyXkOg/видео.html
The temperature in your kitchen is quite high. But your chocolate/colors shouldn’t melt immediately.
SO happy to see your video, I always learn so much! I'm wanting to make some vegan bon bons, what would you say is the best chocolate, store bought, or make your own with cocoa, etc.? Great to see you and your beautiful chocolates!!
Thank you so much :)
I guess it depends on how much work you want to put in and what equipment you have. If you want to go the easy and accessible route, definitely buy couverture chocolate. If you have more time, patience and money make your own.
The very first bean to bar chocolate you make on your own might not be awesome (simply because you might make mistakes and then you learn from your experience). But when you get the hang of it, your own chocolate will be the best, because you can control the sweetness and so on. Hope this helps :)
Hello Angi, thank you so very much for experimenting with oil base.i was waiting for a video like this. Powder is expensive for the little amounts. I will definitely try. Please keep teaching me. Im just getting started with chocolate so i want to watch as many videos with experts like you to avoid wasting. Please share for me coco butter tempering steps? Basically degrees. Thanks a million ❤from Montreal 🇨🇦
I totally get that. All colors are so expensive! Give it a try, I hope you like the results :)
I have a couple of videos that might be helpful here:
ruclips.net/video/0QdpoMuBtvo/видео.html
ruclips.net/video/B6YiJ6jZprY/видео.html
Especially this one. This is how I temper my chocolate and my colors:
ruclips.net/video/9RFiwXyXkOg/видео.html
my cocoa butter is too liquid (even after tempering) and it wont stick to the mould but rather fall to the bottom. What should I do?
Does it even mix well with your colorant before you painting? I’ve never had that issue before. Is the temperature and humidity in your kitchen high?
Also the glitter is it luster dust? thanks❤😊
Yes 😊
Loved the video. (BTW, Fuchsia is pronounced "few-sha"). It sounds like you were saying that tempering the colored cocoa butter just involved heating it to melt the crystals, then cooling below 30^C. Is that correct? That seems simple enough
Thank you :)
If you melt the crystals then you have to retemper. If you manage to melt the color without reaching temperatures higher than 30-32C you can use it right away.
I'm not great at that because I do multiple things at once all the time, so I like to temper with "seeds" but there are various ways to do temper.
But if you're curious this is how I do it:
ruclips.net/video/9RFiwXyXkOg/видео.htmlsi=5ny6AoNoSyIQKSIr
Colour Mill is expensive, but works amazingly well!
You're right, colors in general are expensive. But I find colour mill on the cheaper side compared to some of the colors I've used before :)
Yaaaay I just found this video, I had no idea! I am so happy you tried them🎉 I had the same problem with opening the bottles hahaha oops sorry should’ve warned you. I have the more pastel-ish colours which “cover” quite good and resemble the colour on the bottle well😊 Thanks for trying it, from now on I am adding glitter to all my colors as well (I was doing it randomly now but you are right, everything should be glittery ✨)
Yay! Glad you watched it! I haven't published the video "official" yet. You can only find it in one of my playlists XD.
I'm really super happy how the colors work. Thank you so much for sharing them with me and all of us :)
I also had trouble opening the bottles. Not only that, but my color drawer is a mess because the bottles leak and run down the sides. Have you had this problem?
Haha yeah opening up the bottles is annoying. But I don’t have issues with leaking.
Yes very annoying, I have only one that is leaking but that is because I accidentally cut a part of the top of the bottle off when I was opening it with a knife 😅
Hey Angi I love your videos!! I’ve been making my own colored cocoa butters and my colors are usually pretty see through and I was wondering if you have any tips or anything about how to make them a little more opaque. If that’s possible. Thanks!
Thank you 😊
Oh yes, I totally get what you mean.
If it doesn’t help adding more pigments/coloring agents to your cocoa butter, you can try adding just a little bit of white (if you’re using titandioxid or calcium carbonate). In general white pigments have a better coverage capacity than most other pigments. But you have to be careful with the dosage, if you add too much white your colors turn pastelly.
Thank you for replying ❤
Of course :)
can i use the airbrush with this color?
Absolutely!
Thank you
You're welcome 🍫
❤❤❤
🍫🍫🍫
May I ask, what temp did you melt the cocoa butter to...32℃？
When using or when making the color? When I make the color I don't care too much about the temperature, because I temper my colors anyways before using. I make sure that the cocoa butter is completely melted and doesn't get too hot (too hot would be above 60C).