How to Colour Chocolate
Chocolate Cocoa Bombs took social media by storm last year! As you scrolled your feed on Instagram and Tik Tok, you were guaranteed to see the hot milk pouring over the chocolate bomb - waiting for it to melt, pop open and watch the marshmallows rise to the surface!
While this was happening, we decided to bring in a product that was used specifically for colouring chocolate. This product is called Fat Dispersible Food Colourant (by Roxy & Rich).
So what is Fat Dispersible Colourant?
It is an aluminum-based insoluble food colour and is used to colour oil-based products, such as chocolate, buttercream, candy and pastry coatings. It is perfect to limit colour bleed when several colours are side by side.
Some advantages include:
- Ideal for fatty substances, such as chocolate
- Less aggressive colouring than the water-soluble variety
- Colouring through dispersion to limit bleeding
- 100% edible
- Gluten Free
- Lactose Free
- No peanuts and nuts
We carry the entire collection of the Fat Dispersible colours. They include:
- Brilliant Blue
- Indigo Blue
- Light Green
When the dusts are used full strength, they produce the most beautiful and brilliant colours!
But you can still achieve multiple shades from each jar! Take a look at the PINK in this photo:
I always suggest starting with minimal product, then continue to add more to achieve a deeper/darker shade. We carry these small mini spoons that work perfectly with our dusts when wanting to scoop out small amounts.
You can achieve a pastel look by adding minimal dust to your white chocolate. Because "white" chocolate melts have an ivory tone to them, you can add some white pigment to brighten up your pastels (see photo comparison of the mini chocolate bars).
Don't be afraid to mix the colours together. The colour possibilities are endless!
I have personally never "tempered" chocolate, so I am not the best to give advice on that. I just use candy melts (or wafers), put them in a bowl and heat up in the microwave. In 25 second intervals, stir it up and pop back in to heat some more. VERY IMPORTANT to not overheat the chocolate. I remove it when there are still some chocolate melts visible in the bowl. Then continue to stir until fully dissolved.
Thank you to all that participated - the winner is cookies.by.eva :)