Master the Art of Perfectly Tempering Cocoa Butter in Minutes!
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Tempering some coloured cocoa butter ✨ Thank you SO much for all the love on my last tempering post. I honestly wasn’t expecting that many questions and messages! It makes my chocolatier heart so happy 💛 #artisanchocolate #colouredcocoabutter #chocolatelover #chocolatierlife #cocoabutterart #temperingcocoabutter #smallbatchchocolate #canadianchocolatier #behindthescenes #gbconfections | G&B Confections
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Tempering some coloured cocoa butter ✨ Thank you SO much for all the love on my last tempering post. I honestly wasn’t expecting that many questions and messages! It makes my chocolatier heart so happy 💛 #artisanchocolate #colouredcocoabutter #chocolatelover #chocolatierlife #cocoabutterart #temperingcocoabutter #smallbatchchocolate #canadianchocolatier #behindthescenes #gbconfections | G&B Confections
21.6K views5 months ago
FacebookG&B Confections
Let us talk about coloured cocoa butter. Because if you are heating it up in the microwave to 30°C and calling it a day – you are not alone. But you are also not necessarily tempering it. And that might be the reason your colours are not sticking to your chocolates. Or your shine is not showing up. Or your cocoa butter is pooling in the mould instead of setting in the beautiful design you envisioned. Over the years, I have tested different ways to work with coloured cocoa butter – and when it co
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Let us talk about coloured cocoa butter. Because if you are heating it up in the microwave to 30°C and calling it a day – you are not alone. But you are also not necessarily tempering it. And that might be the reason your colours are not sticking to your chocolates. Or your shine is not showing up. Or your cocoa butter is pooling in the mould instead of setting in the beautiful design you envisioned. Over the years, I have tested different ways to work with coloured cocoa butter – and when it co
4.7K views5 months ago
Facebooktine.prefers.chocolate
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How to temper chocolate 🍫 For the longest time, I didn’t know that chocolate had to be tempered. Come Christmas or Easter, I usually found myself melting bars of chocolate to coat confectionary like marzipan or brush moulds for chocolate Santas or Easter bunnies only to end up with a dull coating that didn’t snap when bitten and that melted too quickly between the fingers. It might seem a futile detail for homemade confectionary, but it’s deeply satisfying when the quality and texture of good c
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Elspeth | Chocolatier on Instagram: "Tempering chocolate- part 3 of experiments with chocolate Ever gotten stuck on how to temper chocolate? It’s not bad chocolate it’s bad tempering…. Here’s how to fix it. Chocolate contains cocoa butter, which can crystallise in several forms. Only Form V provides shine, snap, and stability. Without proper temperature control, unstable crystals form first, leading to fat bloom as they reorganise and push fat to the surface. Tempering ensures stable crystals fo
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Tine Forst | Tips and e-books for chocolate makers | Does your tempered cocoa butter colour become too thick while working? Here is how to fix it! ➡ Problem: Your tempered cocoa butter... | Instagram
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