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Blue color for candy

post #1 of 9
8/28/06 at 9:58am
Thread Starter 
Hi,

I make chocolat candy , but the problem is that the blue have not a good color is purple. i make it with color flow and gel paste "sky blue". Do you have tin to have a blue color????

Thank you

Doudoun thumbs_up.gif
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post #2 of 9
8/28/06 at 10:02am
You have to used OIL based candy colors not Water paste gels as the candy will seize.Wilton puts out OIL based candy colors in 8 colors.I don't know what else you can use unless you have access to the wilton colored candy melts already..they have several colors including blue.Sorry!
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Busy Bakin Kakes For Kids!!!

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post #3 of 9
8/28/06 at 10:02am
To get a good blue you have to use white chocolate and oil based colors (you can even use powdered colors)
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Spanish sugar, French Pastry, Swiss chocolate, and American Apple Pie. How much sweeter can life get????
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post #4 of 9
8/28/06 at 10:05am
I have a cake store that sells a huge array of powdered food coloring for chocolate............I wonder if you have a cake store near you if they would have something like that and they can be toned down by adding white etc. to get the shade you want.........if you have time I'm sure there must be online sources you could go to for these too.
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post #5 of 9
8/28/06 at 10:50am
Thread Starter 
oupsssss! i don't now why i say color flow icon_eek.gificon_eek.gif i would like to say floa coat thumbs_up.gif so i use floa coat + ameri.. color paste.

So you think blue of wilton is better than floa caot+ gel paste???

I'am in france so i don't have all items you have in us icon_cry.gif

Thanks for your help.
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post #6 of 9
8/28/06 at 2:53pm
I make so much colored chocolate, that now I buy all the different colors and then if they need adjustment, I add more white choc. or colors.
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post #7 of 9
8/28/06 at 3:04pm
You know what.. I played with ALOT of white chocolate over the weekend.. YES the chocolate will seize when you add a wilton or americolor paste or gel.. I did just that, BUT after you add ur paste or gel just add shortening to it little by little and it will loosen the chocolate.. I did this for the longhorn cake I just did (in my photos).. It worked fine.. Do a little test run and you'll see what Im talking about.. and It hardened just fine.. Good Luck
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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post #8 of 9
8/28/06 at 3:17pm
Doudoun, you did the right thing--Americolor Flo-Coat with gel paste blue.

I don't know why it turned purple--I can only guess that because white chocolate isn't true white--and the flo-coat has a yellow cast to it, you got purple.

I would try a new, smaller batch and use less color to start. Also, if you have another shade of blue--perhaps royal blue or navy blue, try that.

Hope this helps.
Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #9 of 9
9/7/06 at 4:30am
Thread Starter 
Thanks girls for you answer!

In france the white chocolat, is a little yellow!

I try with royal blue and navy blue and it's the same !!!
But i try with wilton paste ans no problem !!!!

Thanks girls for your help

Doudoun
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