How to color chocolate

How to color chocolate

Your chocolate subjects can be colored using:

• DIFFERENT VARIETY OF CHOCOLATE

Fill with the 4 colors of chocolate (dark chocolate, milk chocolate, white chocolate and milk chocolate mixed with the white one) the different details of the mold, with a brush or a piping bag.

In the video tutorial Hot-air Balloon Egg LINEAGUSCIO^® it is illustrated how to use this technique and how to get a fourth color gradation by mixing the milk chocolate with the white one:

Tutorial Hot-air Balloon Egg

• LIPOSOLUBLE COLOURS

This technique can be used in two ways to obtain, for example, a nice bright red chocolate:

• by coloring the whole mass of white chocolate;

by coloring the inner part of the mold with a brush and then pouring the chocolate.

The following Step by Step shows how to practice this technique where the color is transferred from the mold to the chocolate:

Melt the orange fat-soluble cocoa butter and brush the surface of the mold corresponding to the scales of the fish ...

 
• MARZIPAN INSERTS

Fill the details you want with the marzipan of the desired color.

This technique is explained in the Step by Step guide below:

Insert some orange soft marzipan in correspondence with the beak...

• METALLIC COLORS

After removing the subject from the mold, paint it with a brush.

In this tutorial video you will learn how to paint chocolate:

color your chocolate subject with the brush.

To fix the color to the chocolate use this mixture:

• 50 parts of pure alcohol for food;
• 50 parts of liquid shellac for food;
• about 10 parts of dye metal powder for food.

Method: Dissolve in pure alcohol, food dye metallic in powder and add the shellac already diluted.

• FINAL AIRBRUSH SPRAYING OF THE SUBJECTS

This technique, which gives a velvety appearance, must be understood as the final finishing of the items.

Using the airbrush, spray the tempered chocolate blended as follows:

2 parts of dark chocolate;

1 part of tempered cocoa butter melted in the microwave at a temperature not higher than the temperature of the tempered white chocolate that is 28/29°C.

 These techniques are fully explained during our demos