To achieve a smooth, velvety cake appearance, a mixture of cocoa butter with a fat-soluble chocolate coloring powder can be used.
Proposed ratio:
For every 100 grams of cocoa butter, we use approximately 1–2 grams of color powder.
Example of a small quantity:
50 grams of cocoa butter
+
0.5–1 gram color powder
It is always preferable to start with a small amount of color and then gradually increase it until we reach the desired level, because the concentration of colors varies from one product to another.
Preparation method:
We gently melt the cocoa butter until it is completely liquid, then gradually add the color powder and mix well until the color is evenly distributed.
The immersion hand mixer can be used for a few moments to obtain a smooth and homogeneous mixture, then the mixture is strained through a fine sieve to remove any lumps that may affect the spraying or clog the spray gun.
The mixture is used while it is liquid and warm, and a temperature of approximately 40–45°C can be started, keeping in mind that the appropriate temperature may vary depending on the type of cocoa butter, color, and spraying tool used.
The secret to a velvety look:
The cake should be well frozen before sprinkling.
When warm drops of cocoa butter touch the surface of the frozen cake, they quickly solidify and form very fine granules on the surface, which gives the cake that beautiful velvety appearance.
An easy rule to try:
100g cocoa butter + 1g coloring powder
Medium and soft color
100g cocoa butter + up to 2g coloring powder
= Stronger and more vibrant color
It is necessary to adhere to the quantity recommended by the color manufacturer.