Barry Callebaut's IBC brand, which specialises in colour and printing technology for food applications, has launched Power Flowers which the company describes as a revolutionary method to colour chocolate, fillings and compound chocolate. Made from tempered cocoa butter and 40% colouring agents, the Power Flowers are said to enable food professionals to make their own colourfully personalised creations.
By simply using the Colour Master chart as a guide, every colour of the rainbow can be applied to any fat-based product of choice, according to Barry Callebaut while, thanks to the Power Flowers, any colour can easily be added, ranging from deep red to light green and from blue to purple. Within seconds, says the company, any fat-based product can be coloured in any desired shade by simply combining the four different Power Flowers (red, yellow, blue and white).
Moreover, this colouring can start immediately since no warming up of the food dyes is necessary.
The Power Flowers are said to be easier to use than liquid and powder colourants. Because of their power (40% pigment), only a few Power Flowers are enough to colour 400g of chocolate. Thanks to the simple and clean dosing cut off pieces of different coloured Power Flowers and the Colour Master as a guide, the same colour result are guaranteed to be achieved, according to Barry Callebaut.
"I am convinced that fellow professionals such as chocolatiers, chefs, bakers and restaurant chefs will be surprised by the convenience of the Power Flowers", said James Berthier, chef pâtissier - chocolatier at 'Maison Sucré Cacao' in Paris. "It is the easiest and fastest way to colour any chocolate or fat-based product while guaranteeing colour consistency and quality at the same time.”
