Cocoa butter is a natural vegetable fat extract that comes from cacao beans. Sun dried cacao beans are naturally used as the main ingredient for chocolate and other cocoa products but the oil of it can be used to make cocoa butter. Today we will not discuss making chocolate from cacao beans, instead as the title states, we will know the procedure in making colored cocoa butter. It’s super easy, come and read this article.
What You Will Need;
1. Cocoa Butter
There are two types of cocoa butter, namely deodorized and natural and it comes in a solid (buttons) and powdered form. For this recipe we are going to use deodorized cocoa butter in order to neutralize its aroma, odor and flavor.
Deodorized type of cocoa butter is often used in making colored cocoa butter because it has the natural aroma and flavor of the bean even though sometimes it gives a pungent smell. Taste and aroma is very significant for our project today that is why it is better to use deodorized cocoa butter. For best results, choose trusted brands for deodorized cocoa butter.
In case of absence of deodorized cocoa butter in your area and you prefer a more intricate flavor and naturally occurring antioxidants, you can use natural or unrefined cocoa butter. Just make sure to always use cocoa butter from a trusted brand.
2. Colorants (fat-soluble/oil based)
Oil based colorants can prolong the shelf-life of your product. Aside from extending shelf-life, these colorants also come in standard colors which are concentrated, odor-free, tasteless, and can dissolve easily in fat, that is why it is a better option in making colored cocoa butter.
3. Titanium Dioxide (optional)
This ingredient is only optional. If you think that your personally-made colored cocoa butter is more translucent than it should be, you can use Titanium oxide to solidify its color. Another way to improve your colored cocoa butter’s opacity is to spray white coat on your mold’s surface. Ensure to purchase food grade Titanium Dioxide.
Other equipment you will be needing to make colored cocoa butter:
- Digital Kitchen Scale: Using a digital scale gives an accurate measurement of ingredients than using volume measurements. This is very important in baking because exact measurements are very crucial sometimes. You can use pocket scales to weigh lighter ingredients that don’t register in digital scales.
- Saucepan and hot stove: You will be using this to melt the cocoa butter. Like chocolate, cocoa butter can also be melted in a bowl sitting above a pan filled with boiling water. This is a better option to avoid burning your products.
- Immersion Blender: Immersion blender is useful to ensure the mixture is well blended and emulsified.
- Containers: Use cups or glass when mixing the colorant and melted cocoa butter.
- Strainer (Fine meshed): Used to sift powder ingredients to separate large particles for a smoother mixture.
Ingredients
- 120 g. Cocoa Butter
- 12 g. fat-soluble powdered colorant.
- 1% or 1.2 g. Titanium Dioxide (optional)
How to Make Colored Cocoa Butter
1. Set the stove at a lower heat and melt the cocoa butter buttons on a saucepan. This may take a while however, turn off the heat when all the buttons are nearly melted to avoid overheating. Swirl the pan to melt some remaining solid particles.
- Cocoa butter also comes in powdered form. Same procedure can be made in melting the powder but it will take a shorter time to melt this variant.
- Use a heat proof bowl sitting above a smaller mouthed pot filled with boiling water. Make sure the bowl doesn’t touch the bottom to avoid overheating or burning.
- Another option is to microwave the cocoa butter placed in a heat proof bowl and heat it in a 30-second burst. Stop the microwave and stir the cocoa butter between bursts to make sure that it is heated. Repeat procedure until all cocoa butter is all melted. Remove the bowl from the microwave and prepare for the next step.
2. Sift the powdered fat-soluble colorant. Pour it into the melted cocoa butter and stir to combine the liquid and powder.
3. Transfer to a narrow and taller container to accommodate the immersion blender.
4. Then use an immersion blender to emulsify. Filter the mixture in a clean separate sieve to remove solid residues.
5. If you notice your homemade colored cocoa butter has translucent color, add a little amount or about 1% of the total weight of cocoa butter.
6. Let the mixture set and cool for 12 hours. You can store it for your next project. Before using the colored cocoa butter, heat it at around 30°C to 35°C prior to decorating.
Conclusion
When buying ingredients, make sure to choose good products. Buy from trusted and reputable brands. The quality of your byproduct is dependent on the grade of your ingredients. So, always be certain in picking labels for every ingredient. Happy cooking!
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