How Do You Color White Chocolate?

Decorating By aoliveira Updated 23 Dec 2006 , 1:34am by mysonshines

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aoliveira Posted 22 Dec 2006 , 9:57pm
post #1 of 9

I tried coloring with regular wilton food coloring but the chocolate got all hard and clumpy.

Thanks,
Alex

8 replies
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nglez09 Posted 22 Dec 2006 , 10:05pm
post #2 of 9

Was the chocolate hot, warm, or room temperature?

This article may help you; scroll down to the bottom:

Oops. . .I think we're not supposed to post anything from Baking911 on here. I'll PM you.

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cakekrayzie Posted 22 Dec 2006 , 10:09pm
post #3 of 9

hi alex at micheals they sell special oil bases colors to color your white chocolate they are from the wilton company they are called candy colors and they sell them 4 colors to a package and they are about 5$ they come in blue, yellow, red, orange, black, flesh tones depending on which pack you buy they are specially made for the chocolate because regular colors seize the chocolate because they are water based hope this helps icon_biggrin.gif

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cocakedecorator Posted 22 Dec 2006 , 10:18pm
post #4 of 9

Wilton colors or any other for that matter (as far as I know will cause the choc. to clump and get hard. You need to use the candy colors. Hobby Lobby and Michaels has them.

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aoliveira Posted 22 Dec 2006 , 10:21pm
post #5 of 9

Thanks so much. It all makes sense now. I'll look for oil based colors.

Alex

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mysonshines Posted 22 Dec 2006 , 10:23pm
post #6 of 9

While on the subject of white chocolate- I was excited to see white chocolate morsels at a super walmart the other day. They were a great price and real chocolate morsels- not just white morsels These would make chocolate transfers, right? Or is it a different thing than the candy melts completely?

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DianeLM Posted 22 Dec 2006 , 11:37pm
post #7 of 9

As the others have said, you need to use oil-based colors with chocolate. Even the smallest amount of water will cause your chocolate to seize. Americolor makes a product called "flo-coat" that you can add to your water-based colors so they'll work in chocolate.

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DianeLM Posted 22 Dec 2006 , 11:41pm
post #8 of 9
Quote:
Originally Posted by mysonshines

While on the subject of white chocolate- I was excited to see white chocolate morsels at a super walmart the other day. They were a great price and real chocolate morsels- not just white morsels These would make chocolate transfers, right? Or is it a different thing than the candy melts completely?



Real white chocolate (which isn't really chocolate at all) is harder to work with than white confectioner's coating (candy melts) because it contains persnickety cocoa butter. There's a VERY fine line between warm enough and too hot and most of the time, that line is crossed. Confectioner's coating has had the cocoa butter replaced with the more stable partially hydrogenated vegetable oil. Personally, I think the difference in taste is insignificant. Your mileage may vary. icon_biggrin.gif

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mysonshines Posted 23 Dec 2006 , 1:34am
post #9 of 9

Thanks DianeLM! thumbs_up.gif good info.

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