It is possible to use chocolate dyes in your candy-making or chocolate coatings. How do you add color to chocolate? You can ruin melted chocolate if you use the wrong type of food color. It’s not easy to color chocolate, but if you are patient, you will get results that look professional.
Use white chocolate. Dark or milky brown chocolate will not reveal the true colors of most dyes. You’ll get a murky brown or black paint instead. If your recipe specifies a specific type of chocolate, and you are certain that it will work in the recipe, then follow this rule.
Melt chocolate. You can melt chocolate in one of two ways:
Use the microwave on medium power and melt chocolate in 10-second increments.
Melt the chocolate in a dry, warm oven set at 110oF (43oC). This method will melt the chocolate in about an hour. If your oven doesn’t go that low, you can use the lowest setting. Leave the oven door slightly open.
Use a candy or chocolate thermometer to check the temperature of melted chocolate. The thermometers provide temperatures in increments of 1 degree, which allows for better control than a standard candy thermometer. It depends on what kind of chocolate you are making to determine the ideal temperature.
To make several colors, divide the chocolate equally among the bowls.
You can always add more but not remove too much already added, so add it gradually. You can always add to the colorant, but you cannot remove it all.
To ensure that the color is evenly distributed, it’s best to mix the colorant slowly into the chocolate.
Check out the chocolate color. Add a bit more color and mix it again if the color isn’t right. You can add the colorant in small amounts to get the desired color.
Pour colored chocolate into molds and store them accordingly. Or, continue the process of making your chocolate dessert, like dipping it or rolling it in chocolate.
