Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Turning White Chocolate.. White!?
New Posts  All Forums:Forum Nav:

Turning White Chocolate.. White!?

post #1 of 7
Thread Starter 
I have to make white chocolate panels for an engagement cake but am not a fan of the yellowish colour they come out with..

I remember seeing a glance of masterchef a few years ago that the students added some 'chemical' (i think) to white chocolate to give it a whiter colour...

Does anyone know of this? I have tried to google a few topics but I can't even remember what it is they did and what I'm looking for... Did I dream this?
post #2 of 7
I have never heard of that. For a true white, I use Merckens Melting Wafers. They are WHITE! I buy them at my supply store but you can buy them online at almost any cake supplier. HTH!
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #3 of 7
I always get the Merckens Super White the regular white is a bit more on the ivory side.
HAVE NO FEAR AND FOLLOW YOUR DREAMS YOU CAN GRASP WHATEVER IT IS YOUR HEART DESIRES.
Reply
HAVE NO FEAR AND FOLLOW YOUR DREAMS YOU CAN GRASP WHATEVER IT IS YOUR HEART DESIRES.
Reply
post #4 of 7
You could add a chocolate colouring to it to make it white. Any oil based food colour or powder colour will do the job... just do not use water based!! the only water based you can use is Americolor mixed with flocoat in the quantities on the bottle.

If you are only going to be using it for this one cake though, you would probably be better off using the superwhite merckens.
post #5 of 7
The chemical you are after is titanium oxide.

HTH

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
post #6 of 7
Titanium dioxide is the product - oil-soluble, food grade. If you don't have to have real chocolate, I'd go with the Merckens super white discs - much easier on many levels LOL. You could even make candy clay for the panels instead and knead in regular white-white gel. I have done that for a black and white cake and ended up with really white candy clay.
post #7 of 7
Thread Starter 
Brilliant! Thanks everyone for your tips!!! I've never heard of merkens i'll check that out! Thanks again!
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Turning White Chocolate.. White!?