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This article was co-written by Mathew Rice. Mathew Rice has worked for bakeries around the country since the late 1990s. His creations have been featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs worthy of following on Instagram.
There are 8 references cited in this article that you can see at the bottom of the page.
This article has been viewed 3,277 times.
To color the chocolate, you need to melt it first. This is a difficult task, and even more difficult when you are dealing with white chocolate which is very easy to burn. If possible, you should spend extra time learning the right ingredients and experimenting with small portions.
Steps
Prepare
- Use newly purchased chocolate. Chocolate often loses flavor and texture when stored for too long, especially when it’s real chocolate.
- To create a chocolate work with lots of detail, it’s a good idea to choose diluted dipping or coating chocolate.
- Oily food coloring is best for creating pale colors, as too much color can create a bitter taste and stain the mouth. [3] X Research Sources
- These food colorings are denser than water. They cling to clothes, leather and kitchen counters.
- Place the tightly closed colored bottle in a zippered plastic bag. Push all the air out of the bag, then close the mouth of the bag tightly.
- Soak the bag in a bowl of warm water for 10-15 minutes. You only need to use water that is warm enough to put your hands in, instead of hot water.
- Shake the colored bottle once or twice during the soaking process to distribute the heat evenly. Change the water when the water has cooled.
- Remove the color bottle from the bag and dry the water.
- Dry the top of the water bath and stirrer while boiling the water, even if they don’t look wet at all. A rubber or silicone stirrer is best, as the wooden spoon may still have some moisture. [4] X Research Sources
Boil and color
- Add the gouache as soon as the chocolate begins to melt.
- You can add oil color after the chocolate has melted, as long as you have warmed the color according to the instructions above.
- Watercolors rarely cause clumping if added before the chocolate has melted. [5] X Research Source (Here’s why you don’t need to warm up your watercolors before applying.)
- If you’re using bar chocolate, break the chocolate bar into roughly equal-sized pieces.
- Make sure your hands are completely dry. Moisture can damage chocolate.
- If using chocolate with pure cocoa butter, you will save ⅓ of the chocolate for later use. This is only necessary when you want the chocolate to look shiny.
- If the above instructions require adding color before the chocolate melts, you need to see the section below for more details.
- If heating large amounts of chocolate (eg several pounds), you should use a chocolate thermometer or an electronic thermometer that increases by 1 degree at a time. [7] X Research Source Keep the temperature of the chocolate between 37–43ºC. [8] X Research Sources
Mathew Rice
Professional baker and dessert influencer
Mathew Rice has worked for bakeries around the country since the late 1990s. His creations have been featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs worthy of following on Instagram.
Professional baker and dessert influencer
What the pros do: I like to melt chocolate in a water bath. I would bring the water to a boil, then turn off the heat and place the chocolate in a pot over the pot of water to let the chocolate melt. This will take longer, but the perfect texture of the chocolate is totally worth it. If I’m in a hurry, I’ll use the halved microwave to melt the chocolate, then stop and stir every 15 seconds.
- Shake the bottle of food coloring well before adding to the chocolate.
- If the chocolate has curdled (became hard), remove it from the heat and stir in a tablespoon of unflavored vegetable oil one at a time. The chocolate will usually be smooth again, but this will affect the flavor of the finished product. [9] X Research Source
- Remove the bowl of chocolates from the stove and wrap a towel in the bottom of the bowl to keep warm.
- Add chopped unmelted chocolate in a ratio of 1 part unmelted chocolate and 2 parts melted chocolate.
- Stir continuously until the chocolate reaches a temperature of 27–28ºC, and all the chocolate is melted.
- For best results, place the tissue in the refrigerator to absorb the moisture.
- If you want to pour the chocolate into a mold or use it for dipping, keep the chocolate warm until you’re done.
Things you need
- Water-proof cooking pot
- Rubber or silicone spatula or stirrer
- Food coloring – better use powder or oil
- Zippered plastic bowls and bags (if using oily food coloring)
- Add some white chocolate for a smooth shine (optional)
Advice
- When coloring chocolate, you should only use one color at a time. Otherwise, you may accidentally mix the colors together.
- You can also try painting chocolate with edible paint.
Warning
- Melting chocolate will be extremely difficult when the humidity is above 50%. Use a dehumidifier on humid days.
This article was co-written by Mathew Rice. Mathew Rice has worked for bakeries around the country since the late 1990s. His creations have been featured in Food & Wine, Bon Appetit and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs worthy of following on Instagram.
There are 8 references cited in this article that you can see at the bottom of the page.
This article has been viewed 3,277 times.
To color the chocolate, you need to melt it first. This is a difficult task, and even more difficult when you are dealing with white chocolate which is very easy to burn. If possible, you should spend extra time learning the right ingredients and experimenting with small portions.
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