Chef Rubber Artisan Alabaster White Cocoa Butter, 200g/7Oz
Use these cocoa butters to create your own unique chocolate candies, confectionery designs and transfer sheets.
They can be applied directly to chocolate molds or acetate sheets using a brush, airbrush, power sprayer, even your finger!
Plastic squeeze bottle
Handling:
Cocoa butter must be tempered for proper crystallization and shine.
Place bottle in a 110F degree waterbath for about 15 minutes, or until 2/3rds of the cocoa butter has melted inside the bottle. Leaving 1/3 of the core un-melted.
Now shake the bottle until the core has thoroughly melted.
For brilliant results use at a temperature of 86F degrees.
Fondant smoother made in Italy of clear polycarbonate with a twist-off ergonomic plastic handle. Blade is double sided, with 1 side for rounder cake edges, the other side for more angled cake edges.