How to colour chocolate
Your chocolate subjects can be coloured using:
• DIFFERENT VARIETY OF CHOCOLATE
Fill with the 4 colours of chocolate (dark chocolate, milk chocolate, white chocolate and milk chocolate mixed with the white one) the different details of the mould, with a brush or a piping bag.
In the tutorial video Hot-air Balloon Egg LINEAGUSCIO® it is illustrated how to use this technique and how to get a fourth colour gradation by mixing the milk chocolate with the white one:
Tutorial Hot-air Balloon Egg
• LIPOSOLUBLE COLOURS
This technique can be used in two ways to obtain, for example, a nice bright red chocolate:
◦by colouring the whole mass of white chocolate;
◦by colouring the inner part of the mould with a brush and then pouring the chocolate.
The following Step by Step shows how to practice this technique where the colour is transferred from the mould to the chocolate:
Melt the orange fat-soluble cocoa butter and brush the surface of the mould corresponding to the scales of the fish ...
• MARZIPAN INSERTS
Fill the details you want with the marzipan of the desired colour.
This technique is explained in the Step by Step guide below:
Insert some orange soft marzipan in correspondence with the beak...
After removing the subject from the mould, paint it with a brush.
In this video tutorial you will learn how to paint chocolate:
colour your chocolate subject with the brush.
To fix the colour to the chocolate use this mixture:
Method: Dissolve in pure alcohol, food dye metallic in powder and add the shellac already diluted.
• FINAL AIRBRUSH SPRAYING OF THE SUBJECTS
This technique, which gives a velvety appearance, must be understood as the final finishing of the items.
Using the airbrush, spray the tempered chocolate blended as follows:
2 parts of dark chocolate;
1 part of tempered cocoa butter melted in the microwave at a temperature not higher than the temperature of the tempered white chocolate that is 28/29 ° C.
These techniques are fully explained during our demos
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