Colored chocolates at home

[A method of dyeing chocolate products using cocoa butter and fat-soluble dyes.]

Colored chocolates at home

Category: Confectionery

Ingredients
dark chocolate 56% and more	300-400 gr
cacao butter	50gr
fat-soluble dyes
molds for sweets	1-2
filling
cream 35-38%	35 g
invert sugar	15 g
fruit concentrate	35 g
White chocolate	86 g
butter at room temperature	20 g

Cooking method

• First you need to prepare the filling. Shelf life 3 days. So, bring the cream, invert sugar and fruit concentrate to almost a boil.
• I gave the recipe here
  Fruit concentrate mousse without creamPour onto finely chopped chocolate and stir until dissolved. Add oil and mix again. Pour into a pastry bag and place in the refrigerator until requested. Pull out for 20 minutes, so that the mass moves away a little.
• you can use any chocolate, but only white will color the filling and will not clog the color of the fruit

• Now let's get to the chocolate.
• Melt 80% of the chocolate in a large and wide bowl in the microwave, taking out and stirring every 30 seconds. Final temperature 50-55 ℃. Add the remaining 20% ​​to this mass and stir vigorously to a temperature of 32 ℃. This is our operating temperature. From 32 to 30 ℃. With it, the chocolate will turn out to be crunchy and shiny. Will not melt quickly.
• A method of dyeing chocolate products using cocoa butter and fat-soluble dyes. We mix cocoa butter with a dye until the desired color is obtained, with a brush, finger or something else, apply a thin layer of paint to the mold (I have polycarbonate molds for sweets),
• 
• let it dry (it can be cold for a couple of minutes) and put another color or layer. Main condition:
• 1. Clean dry form (I wipe with alcohol)
• 2. The leading paint coat is dry
• 3. The paint is slightly warm, 30 ℃, otherwise it will lubricate / melt the bottom layer.
• there are many silicone molds now. They are more affordable, but less convenient to use. Silicone bends and makes it hard to keep the kitchen clean. There are also thin plastic molds, which are good for using up leftover chocolate.

• Next, pour chocolate at working temperature, 32 ℃ temperature, into the mold to the brim. We knock on the table to go into all corners and leave the air. Turn the mold over and pour the chocolate back into the bowl. We hold the form at an angle of 45 °., Knock something on it so that the chocolate flows out, we go through with a spatula so that the form itself is clean. We put it on the board and in the freezer for a couple of minutes, so that the chocolate would stick.
• Meanwhile, we stir our chocolate and check the temperature. If it falls, then microwave it for 5-10 seconds, stir and check again.
• Now we take out the form and fill it with 2/3 filling. We check that we have not overdone it anywhere, we remove the excess with a knife. Fill with chocolate and go through with a spatula again. If everything is done correctly, the filling will not show through. If it shines through, let the chocolate soften and fill it again. We put it on the board and in the freezer for 15-20 minutes. When the chocolate is ready, turning the mold over and lightly tapping the candy comes out by itself. If not, then in the freezer for another 5-10 minutes.
• When working with ready-made sweets, work with gloves, otherwise you can leave traces.
• Shelf life 3 months, but eaten much faster
• Here are my strawberry and pasiflora candy
• 
• 

The dish is designed for

I have 18 pcs

Time for preparing:

painting 30 min + the process itself 1 hour

Cooking program:

pens

Note

Thanks NataliARH, without her magic kick I would be too lazy to exhibit.

Chocolate 77% cocoa (Schokolade) (NataliARH)
With the remnants of chocolate, if it is still at operating temperature, you can make decor for a cake or mini chocolates with nuts, raisins or something else delicious. For those moments, it's worth stocking up on a guitar sheet.
Temperatures are different for each chocolate. But the same rules of work.
We heat milk chocolate up to 45 ℃, working temperature 30-29 ℃
We heat white chocolate up to 42 and working temperature 29-28 ℃

Similar recipes

Candy on a stick "As in childhood" (Maroshka)

Sweets "Hit on avitaminosis" (Mila1)

Candy "Porous caramel in chocolate" or "Honeycomb Candy" (Tasha)

[Natasha]

Natasha, the confident hand of the master is felt !!!!!! Beauty is extraordinary !!!!!

[Tatyana]

Tatyana, thanks. It just seems so chic. It's actually very simple, although it took me a lot of courage to do it the first time.
The weight of the sweets is 9-15 gr. Shells 15, there is a lot of filling

[Tatyana]

Tatyana, thanks. It just seems so chic. In fact, everything is very simple,

Don't be shy. Nifiga is not easy. You are very clever! I don't think there are many people who can do the same. So accept our praise and admiration.

[Irina]

Irina, thanks: flowers: I hope that one of the girls will dare to do it.

[Natasha]

Natasha, I'll definitely make up my mind. I have all the ingredients and the colored chocolate from Kalbo. Here are only silicone molds. Will they fit? Polycarbonate is too expensive for me so far.

[Anya]

Anya, silicone is also suitable, only it is not very convenient to work with it - to bend. Good luck and I'm waiting for the report. And if chocolate is not black, then other temperatures for work! I'll write in the evening.

[Natasha]

Natasha, I'm waiting for the temperature. I have black, white, pink and green.

[Anya]

Anya, I will add to the main recipe. Available in black, milk and white. I think that color can also be attributed to white.

Added on Tuesday 17 May 2016 7:56 PM

Added to note

Well, I'm also trying to make friends with chocolate and polycarbonate.
Do not judge strictly, these are my first sweets, I saw mistakes, and air bubbles, poorly cleaned, and the chocolate in the sweets is thick, but I'm learning.

[Natalia]

Nataliawhat a fine fellow you are! The candies are shiny, so the process was correct, and this is the most important thing! Experience comes with time, next time it will be even better
I really like the design of the cake: flowers:

for the mood

Oh, how lovely! And I didn’t know that there is such a delicious, beautiful and very exciting temka here) lit up with chocolates! Here is a straight nimaguAzh ... But the forms I have so far are only silicone, I'm getting out of the situation with them for now .. I'm waiting for polycarbonate .. I'm really looking forward, I count the days)))
while my candies only look like this))
I really like this whole process - tempering, coloring, pouring ... let alone the myriad of fillings that are born in my head - I am silent)
Natasha, do you have any other interesting sweets?) I want to see))

[Yasmina]

Yasmina, welcome You have beautiful candies and how they shine, just a dream
Unfortunately, I rarely make sweets, mine are not very fond of, and they do not ask to order. There are only three forms, now I am looking for a smooth one, but so far without success. Now I am hatching the idea of ​​sweets with soft caramel, but besides that there are 5-6 more cakes that I want to work out .. ... and time is short, so I do it very, very rarely.

[Natasha]

Natasha, Thank you!!! and for the reception and for the praise) at the expense of the shine - kandurin is our everything, while there is no cocoa butter and there is nothing to start this kind of painting with silicone)) I also ordered three polycarbonate forms. Which smooth one are you looking for? spheres? or another form? I see such interesting smooth shapes in chocolatiers, and such a shine, mmmm, this is really a dream))) I did just once with caramel too, but with nuts and not completely candy, but in half .. that's what happened
the filling is leaking))) but some of them are trying to achieve this ..) I liked it)

the filling is leaking))) but some of them are trying to achieve this ..) I liked it)

Exactly!! When the filling leaks is the pinnacle of Yasmin's culinary art, you're smart!

[Kara]

Kara, Irina, thank you!

, while there is no cocoa butter and there is nothing to start this kind of painting with silicone)

You can't paint the butter without cocoa, but silicone, in principle, is not a problem.

Which smooth one are you looking for?

I don't know .. just any

stuffing leaks

The thinner, the cooler I dream of trying with alcohol in general

but silicone, in principle, is not a problem.

it's just that some pros say that you can't achieve such shine on silicone, and in Chinese, probably even more so

just any

I have one of three forms, it seems to be smooth ... such a squiggle) will come, I will show what will come out of this form)

[Yasmina]

Yasmina, good gloss can be achieved especially with good chocolate. You can hardly do anything worthwhile from tiles.
Today I bought a new form and good chocolate. If it works, I will experiment.

with good chocolate

I still have Barry Callebaut. dark and milky .. well, in principle, it is good enough, and what kind of chocolate do you use?

[Yasmina]

Yasmina, lubeka, they are from the same price category and are similar in quality. Today I bought a colleague.

I have shine, but this is not enough for me yet .. maybe with experience this craving for shine will pass) but for now, hoTsTs ... in a polycarbonate form, and even stained with cocoa butter, this shine will turn out to be much more distinct ... and you also need to skillfully photograph))

still need to skillfully phot))

This is the most important thing

[Yasmina]

Yasmina, such sweets are beautiful on Instagram, why not in this thread yet?

why not in this thread yet?

Irin, thank you!) But how can you upload here?)) The topic is not mine)))
But I boast of my first colored candies (cocoa butter / liquid dye) in polycarbonate form ...
dark chocolate with salted caramel (I love this combination))
And I have more sweets, if anyone is interested, you can see them in Game or here, in my gallery of cakes, although cakes appear there less and less often)

[Yasmina]

Yasmina, we now have a new theme "All about chocolates"... Now all your sweets, all your beauty can be laid out in it. There will also be a discussion of all the candies on display and everything related to their preparation. And here to lay out sweets according to this recipe that Natasha gave.

[Husky]

lubeka, they are from the same price range

By the way, Natasha, yesterday they found this chocolate for me from an acquaintance) black 75% and white) they said the name, I think somewhere I already heard it ..) I remembered



Husky, thank you, Luda! I'll drop by sometime)

[Yasmina]

Yasmina, to me their black bitter 70-75% more than the callebaut likes in work.
And from their white, I'm just ready to eat in handfuls

[Natasha]

Natasha, but you need to add butter to black cocoa during tempering, does it have normal fluidity with this cocoa content?

[Yasmina]

Yasmina, yes, his fluidity is normal.

I love Alyonka chocolate and I advise everyone, this is purely our Russian chocolate without unnecessary additives, and my wife adds it when she makes all sorts of goodies.