Chocolate coloring is the art of melting chocolate to create something more artistic and visually appealing, for both candy and chocolate coating. So, how do you add color to chocolate? If you don't use the right type of food coloring, the melted chocolate runs the risk of spoiling. While coloring chocolate isn't an easy job, if you're patient you can come up with something that looks like a pro.
Step
Step 1. Prepare the white chocolate
It can be difficult to color chocolate that is already milk chocolate or dark chocolate-you'll only end up with a dull black or dark brown. But if the recipe calls for a different kind of chocolate and you're sure that the coloring will work, just follow the recipe as an alternative to this general rule.
Step 2. Melt the chocolate
Chocolate can be melted in the following ways:
- Using the microwave, set it to a medium heat setting and allow it to sit for 10 seconds to melt the chocolate until it reaches a smooth consistency.
- Use a double pan or metal pot filled with water and a glass bowl to melt the chocolate over low heat.
- Use a dry oven, set at 43°C to melt the chocolate. This method will take about an hour for the chocolate to melt. If your oven can't be set to this low, just use the lowest setting and leave the oven door slightly ajar.
Step 3. Check the temperature of the melted chocolate using a chocolate thermometer or candy thermometer
This type of thermometer will show the temperature in fractions of 1 degree, so the results are more precise than a standard candy thermometer. The ideal temperature for chocolate will depend on the type of chocolate dish you are making.
Step 4. Transfer the melted chocolate from the melting bowl to a dry bowl if you want to add the coloring separately
If you want to add different colors, divide the chocolate evenly into several bowls according to the number of colors you want.
Step 5. Add a small amount of powdered or oil-based food coloring
If the dye package has instructions on how to make a certain color, follow the amount suggested there. Remember, if the color isn't quite what you want, you can always add more dye later. This is easier than removing too much dye. So add the dye little by little gradually.
Step 6. Stir the dye with the chocolate using a plastic spatula
Changing the brown color should be done slowly to make the entire color spread evenly.
Step 7. Check the brown color
If the color doesn't match, add more coloring to the chocolate and stir again. Add the dye little by little to make sure you get the color you want.
Step 8. Pour the colored chocolate into the molds and save, or continue with the process of making sweets that go well with your chocolate, such as sauces or chocolate coatings
Tips
- Powdered food coloring will change the color of the brown without changing the consistency. Oil-based food coloring is suitable for candy making because it blends evenly.
- Learning how to add food coloring to melted chocolate takes practice. So don't be discouraged if you don't succeed the first time. If the chocolate thickens, add a little vegetable oil to thin it out. But the addition of this vegetable oil will slightly change the taste of the chocolate.
- Work in a room at 18 to 20°C to allow the chocolate to harden well. If the room is hotter, the chocolate may melt or harden improperly. If your chocolate recipe calls for a higher temperature, just adjust it accordingly.
Warning
- Don't use water-based food coloring, because even a little water will thicken the chocolate. Thickened chocolate will become hard and difficult to process. In many cases, heavy chocolate will be considered useless. Be careful and make sure your utensils are as dry as possible to prevent the chocolate from coming into contact with water.
- Adding too much oil-based dye can make the final product taste bitter. Excessive coloring can also be left in the mouth and teeth when the food is consumed.
- Using the wrong type of chocolate can also create problems when you're learning how to add food coloring to melted chocolate. If the recipe calls for a specific type of chocolate, use that type or find a valid substitute. Don't take just any chocolate if you don't want the recipe to fail.
