I’ve been having some trouble with coloured cocoa butter adhearing to the chocolates. I am tempering the cocoa butter to ~ 31 degrees before airbrushing into the moulds. This particular ccb I have had for a while now and I’m wondering if it’s possible that it’s getting old and if that can even be a factor..? I’ve also found with these pre-coloured cocoa butters that as they are running low, the colour concentrates and I need to thin it out with new cocoa butter.
Any advice on this would be very helpful!
vibrate your mold very well
place it for 15C 30 min minimum
I am either just warming it to that temperature or if it goes above then I am tempering it. Think I may have figured out the issue though, I was airbushing outside to avoid breathing it in and for the 30 seconds or so that I am brushing the moulds, it was enough for the mould to condensate from the temp difference thus the cocoa butter sticking to the mould!
How are you tempering the cocoa butter? Just warming it to 31C? Or are you melting and then cooling?