Chef Rubber Artisan Cardinal Red 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.