Once melted bring the temperature to 28°C / 82.4°F and shake the bottle very well, this action will create stable crystals and the colored cocoa butter will be ready to use.
Frequently Asked Questions
Below you will find a list of our most frequently received questions; If you do not find your question listed below please do not hesitate to reach out to us directly via our contact form.
The easiest way to melt Colored Cocoa Butter:
Step 1. Remove the metallic protection inside the lid.
Step 2. Place the Cocoa Butter bottle in the microwave and heat in 10 second increments. At the end of each 10 second interval remove from microwave and shake, Repeat this process until the colored cocoa butter become fully melted.
Note that our colored cocoa butter can be melted multiple times! This means you can keep re-using your color until it’s all gone! In order to keep your colors warm while you work, you can use a variety of tools such as: warming blankets, chocolate warmers, cocoa butter warmer, blow driers or heat guns (be careful with heat guns, they may be too hot and throw your cocoa butter out of temper).
Signs your Cocoa Butter is out of temper:
- Color sticks to mould
- Won’t solidify after a couple of minutes
- No smooth texture
Cocoa butter is the natural fat extracted from the cocoa bean with addition of edible pigments, it is a solid fat.
It needs to be melted and tempered before use.
Unfortunately per rules and regulations cold spray can only be transported by ground delivery.
There is nothing to worry about the white on top of the chocolate chips is cocoa butter crystallizing the wrong way, this happen often with slight change of temperature during the shipping.
You simply need to melt your chocolate and temper it like you would normally do.
You can either keep it in the fridge or in the freezer, after use we suggest you to save the beans, dry them and grind them with sugar so you do not waste any part of it.
The bloom is the strength of the gelatin, use it accordingly to the desired recipe.
Chef Amaury is a full time instructor at the Pastry Academy by Amaury Guichon (located in Las Vegas)
He does not sell the creations made during his demonstrations/classes as his main focus is education.
No, as of today Chef Amaury’s recipe book “The Art of Flavor” is only available in english.
Yes, for most items once processing your payment you will be given a range of international shipping options available
Once you placed an order, a confirmation will be send to you through the email you have provided, notification about your shipment will be send to you through this email as well.
In the event that you did not receive this confirmation most of the time the reason is due to a misspelled email address, if you believe you need assistance our team will be happy to assist you directly through email at: [email protected]
Business hours (Mon-Fri / 9am-4pm PST).
(Evenings and weekends may take us a little bit longer)