Chocolates Moulds- Applying Color W/o Cocoa Butter?

Sugar Work By zjones4 Updated 20 Jan 2013 , 5:20pm by -K8memphis

zjones4 Posted 19 Jan 2013 , 4:34am
post #1 of 8

ALooking for some thoughts on how this technique might work...

Coloring the inside of a chocolate mould using airbrush color and allowing to dry... Does anyone think this will work (as opposed to airbrushing/painting with colored cocoa butter)?

My goal is to have a sheen of sorts that has fading effects, etc. I am not thinking silver/gold lust here, though adding silver luster to my color will probably help give the matte-like reflective quality I am looking for.

7 replies
-K8memphis Posted 19 Jan 2013 , 3:26pm
post #2 of 8

i believe air brush color will bead in the mold


matte like and reflective are opposites here aren't they?


not exactly sure what you mean but it sounds very pretty!


sounds like maybe two different applications to get that effect


i've seen it done with color and colored cocoa butter with a paint brush and


you sling the color off the brush into the molds


you might get a result you like with gel colors not airbrush colors


there's powder colors also of course


if i understood your conundrum that is


best of the best to you

Dayti Posted 19 Jan 2013 , 5:43pm
post #3 of 8

Could you not brush dry lustre on after the chocolate is set and unmolded? I would do that route, you'll be able to adjust the amount needed better. And I agree with k8 that trying to add colour/lustre in liquid form to the mold will create beading and your chocolate might seize and go funky...maybe.

zjones4 Posted 20 Jan 2013 , 3:19am
post #4 of 8

AMy plan was to apply gel color via airbrush, diluted with vodka/everclear. Once dry, i will use the moulds as normal. Perhaps my real question is if non-cocoa/oil based colors will carry onto the chocolate or stay in the mould.

I would like to avoid hand brushing color as i have 300+ of these puppies to do! So if i can do this with colors i already have, i can make them now, ahead of schedule making upcoming projects easier.

I also think my paradoxical adj's translate to a pearlescent effect perhaps.

Also, i have a few powder colors in inventory... Will they combine with oil or will they just end up being gritty looking (presumably from inabiloty to dissolve)?

-K8memphis Posted 20 Jan 2013 , 4:24pm
post #5 of 8

i don't know


you gotta test this


i use the powder in the 'white' choco


and i've colored some after they were poured too


i've seen ewald notter do a bunch of stunningly colored chocolates


and he used a brush if memory serves to the mold before he poured the choco


i believe he slung color in there


they came out gleaming like gemstones


hey i think i got pictures maybe...brb

BakingIrene Posted 20 Jan 2013 , 4:39pm
post #6 of 8
Originally Posted by zjones4 

My plan was to apply gel color via airbrush, diluted with vodka/everclear. Once dry, i will use the moulds as normal. Perhaps my real question is if non-cocoa/oil based colors will carry onto the chocolate or stay in the mould.

I'm afraid that even the residue of gel that remains after the vodka dries off will be too much, and that the chocolate will not carry it out properly.


Your powder colours are the best way to start.  If you can mix them with everclear and spray them into the molds, they have a good chance of transferring properly.   I believe that the commercial transfer sheets are made by screen printing a mix of  dry colour and 200 proof ethanol which dries off without a chocolate-resisting film. 


I don't know how well a pearlescent/metallic edible material can go through an airbrush nozzle. I would figure that a quick squirt from the can will give a sheer effect into the mould--as a second pass after you spray your primary design.


Please let us know if it works.

-K8memphis Posted 20 Jan 2013 , 5:10pm
post #7 of 8

pictures from the 2007 world pastry forum



photos in my signature dark-as-night exposure icon_biggrin.gif


but anyway see the mirror shine on that heart in the top left corner? all the molded chocs were like that


he made tons of molded chocolates (was a little boring but the taste was explosively delicious)


and i was very surprised at how much flavor was lost the second day and then more on the third day


they were still the best chocolates i ever had in my life even on the fourth day but the flavor loss was shocking


and here's a picture of james roselle on the left who was ewald's assistant that week




i never saw him smile once during this class/week--i worried for him actually


never knew who he was--and then he became so successful with the tv challenges


and such a sweet personality


i guess he was doing his studying and staging--his hair was quite mesmerizing icon_biggrin.gif


he certainly is a greatly accomplished cake designer sugar artist--he certainly spent his time in the trenches


flower maker extraordinaire


ok--i found some notes from the classes brb

-K8memphis Posted 20 Jan 2013 , 5:20pm
post #8 of 8

paraphrased from my notes:


getting the optimum shine is entirely dependent on the tempering


temper the colored cocoa butter as you would the chocolate


take colored cocoa butter and rub a thin layer into the mold


careful not to rub too much so you don't overseed and blow the temper


you can spray a thin layer of colored cocoa butter into the mold


to get the color to show after you cast a dark choco bonbon--spray over the color with titanium dioxide cocoa butter


all has to be tempered to get the high gloss shine


you can brush color in but don't over work it or you loose the shine


you can spray, pipe filigree on that then cast the chocolates


you can 'flock' your brush and then follow with spray (this is what i remember with the slinging the color in)


bottom line for shine


temper everything properly including the colored cocoa butters


use good grade shiny molds


use colored cocoa butter

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