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Sunday, May 29, 2011

Chocolate in Vancouver: 2nd Nibble

If you have been in our shop or visited our web site, you already know that I love to use color on the chocolates I create. 

The problem with airbrushing cocoa butter is that, like chocolate itself, it is very finicky.  Cocoa butter is that fat that comes from the cacao bean that cocoa liquor comes from.  Cocoa liquor is mixed with sugar and milk if making milk chocolate, to make the chocolate we all enjoy so very much. 

The cocoa butter can be pressed out of the liquor and used in other applications such as hand painting once color is added.

One of the aspects of being a chocolatier I love most is the creative process and the opportunity to learn by trial and error.  The problem with airbrushing cocoa butter is that it prefers to clog up the equipment rather than flow through it.  I had reached my limit of frustration with the amount of “error” in this learning process.  It was time for reinforcements! 

Ta-da!  Thank you Joanne and Carlos!


The good news is that in about 5 minutes of class, I learned what I had traveled thousands of miles to know.  That means the rest of the time was spent honing my skills, experimenting and learning other things that I didn’t even know I wanted to learn!


Still more to come…….

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