Use of Color

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Any color to be used with chocolate must be fat soluble. (Water-soluble colors thicken the chocolate and do not adhere properly.) Fat-soluble colors are available in liquid or powder form; either form can be used successfully, depending on the desired result. Chocolate colors are usually dissolved first in warm cocoa butter, then applied to the mold or mixed with chocolate. Powdered colors approved for use in foods, such as those used in gum paste work, are also useful in creating color effects in shell-molded chocolates. These may be used dry or mixed with cocoa butter before application.