White Cocoa Butter ready for use 200 g.

Cocoa Butter ready for use White 200 g.

Dissolve the colored cocoa butter ready for use, pout it into a pastry bag and fill in the details of the mold.

WHITE cocoa butter for coloring chocolate in bulk.

Melt the ready-to-use WHITE cocoa butter, pour into a cone and fill the details of the mold.

Extra-fine powder pigment dispersed in cocoa butter. Useful for coloring white chocolate, it is in a solid state and must be melted before use, using a microwave oven, bain-marie or hair dryer.

It is recommended to use at 28°C. For the treatment of hollow bodies using a brush or gun for a colored and shiny effect; for coloring anhydrous fillings and used with a brush for coloring chocolate subjects.

With high covering power, it is packaged in a bottle with a resealable cap;

Complies with the purity characteristics required by EC Regulation 231/2012.

Cocoa butter must be melted at a temperature of 45/50°C in the microwave oven, gradually bringing it to temperature, that is, turning on the microwave for a few seconds, then stirring, another few seconds, stirring again and measuring the temperature and so on until the desired temperature is reached.
Once the temperature has been reached, it must be tempered as for chocolate at 31/32°C.

Alternatively, it can be melted in a bain-marie, making sure it does not get wet or absorb steam, or heated with a hair dryer.

To color the eyes of chocolate characters: heat the black, blue or green cocoa butter with a hair dryer until the first surface layer has melted, then dip the brush and decorate the iris of the subject's eyes, proceed in the same way with the white cocoa butter to color the pupil.

Packaging: 200g bottle with resealable cap.

HOW TO TEMPER CHOCOLATE