Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
In certain areas of confectionery, the addition of color is normal and expected. It is difficult to imagine hard candies without added color, and truly striking effects can be obtained by coloring chocolate and using color-lined molds to make confections. It is part of the philosophy of artisan confectionery, however, that when possible, no unnatural color or flavor should be added.

Colors for confectioners are divided into two categories: fat-soluble and water-soluble. Fat-soluble colors are used for coloring chocolate or cocoa butter. They are designed to dissolve in fats and so are ideally suited for use in chocolate. Fat-soluble colors are commonly found either in a liquid form that is predissolved in oil or cocoa butter or in a powder form that must be dissolved. The predissolved form is slightly more convenient to use, but similar results can be obtained from either variety. When dry colors are used, they must first be dissolved in a small quantity of cocoa butter, which is then mixed into chocolate or more cocoa butter for application. Dry colors are often difficult to dissolve fully and can require agitation and grinding. For this reason it is advisable to prepare a quantity of colored cocoa butter in advance that can simply be melted and used when needed.