Coloring chocolate is a useful art that allows you to use melted chocolate in more artistic and visually interesting ways. So, how do you go about adding color to chocolate? (If you don’t use the right type of food coloring, you risk ruining the melted chocolate). Coloring chocolate is actually a simple task and if you take your time, you can finish with end results that look like the work of a pro.
- White Chocolate
- Powdered or Oil based Food Coloring
- This recipe works best with white chocolate. Milk chocolate or dark chocolate will not show the true color of most dyes––you'll end up with murky black or deep brown colors instead. However, if your recipe calls for a different type of chocolate and insists that it will work, follow the recipe in preference to this general rule.
- Melt the chocolate. Chocolate can be melted by using a double boiler (or a metal pot filled with water with a glass bowl set on top) to melt the chocolate over low heat. Or you can also use a microwave, on medium power, in 10-second increments to melt the chocolate to a smooth consistency.
- Move the melted chocolate from the melting vessel to a dry bowl if you want to add coloring separately. If making several different colors, divide the chocolate evenly amongst bowls for each color.
- Add a small amount of either powdered- or oil-based food coloring. If the colorant comes with instructions for creating a certain color, follow those amounts. Remember that you can always add more but not remove what has already been added, so add it gradually.
- Mix the colorant into the chocolate with a plastic spatula. Changing the color of chocolate should be done slowly, to get the color spread evenly throughout.
- Check the chocolate's color. If the color is not right yet, consider adding a little more color to the chocolate and mixing it again. Add the colorant a little a time to ensure you get the exact color you are looking for.
- Pour the colored chocolate into molds and store accordingly, or continue with the dessert-making process specific to your chocolate treat, such as dipping or rolling in the chocolate.
- Do not use water-based food coloring, as a small amount of water in the chocolate will make it seize. Seized chocolate becomes hard and difficult to work with. In many cases, seized chocolate will be rendered useless. Take care to ensure your utensils are dry as well, to prevent water from coming in contact with the chocolate.
- Adding too much oil-based colorant can create a bitter taste in the final product. It may also change the color of your mouth and teeth when it is eaten.