Dyeing chocolate is a useful art that allows you to use melted chocolate to create more artistic and visually interesting results for toppings and sweets.
So how do you go about coloring chocolate? If you don't use the right kind of coloring, you risk spoiling the melted chocolate. Although it's not an easy job, if you're not in a hurry, you can end up with the results of a pro.
Step 1. Get white chocolate
Brown or dark chocolate won't show most dye colors -- you'll end up with black or dark brown colors instead. However, if your recipe calls for a different type of chocolate and insists on it, follow the recipe in preference to this general rule.
Step 2. Melt the chocolate
It can be melted in one of the following ways:
- Use a microwave on medium power in 10 minute increments.
- Use a double boiler or a metal pot filled with water and a glass bowl to melt chocolate over low heat.
- Use a dry oven at 43°C. It will take about an hour to melt using this method. If your oven doesn't work at such a low temperature, use the lowest temperature possible and leave the door open a little.
Step 3. Check the temperature of the melted chocolate using a thermometer
These thermometers provide temperatures in 1 degree increments, allowing for more control than the regular candy thermometer. The ideal temperature for the chocolate will depend on the sweet you are making.
Step 4. Place the melted chocolate in a dry bowl if you want to add the coloring separately
If you're making several different colors, divide the chocolate evenly between the bowls for each color.
Step 5. Add a small amount of powdered or oil-based food coloring
If the colorant comes with instructions for creating a particular color, follow those instructions. Remember that you can always add more, but not take out the excess you have already added, so do this gradually.
Step 6. Mix the coloring with the chocolate using a plastic spatula
Changing the color of the chocolate should be done gradually so that the color spreads evenly.
Step 7. Check the color of the chocolate
If it's still not right, consider adding a little more and mixing again. Add the dye a little at a time to make sure you get the exact color you're looking for.
Step 8. Pour colored chocolate into molds and store accordingly, or continue with the dessert making process such as dipping or rolling the candy in the chocolate
- Powder-based food dyes will change the color of the chocolate without changing its consistency. Oil-based dyes work well in candy because they will be incorporated into the base rather than separating from it.
- Learning how to color melted chocolate can take some practice, so don't be discouraged if it doesn't come out right the first time. If the chocolate gets hard, you can try adding a little vegetable oil to it. This will slightly change the flavor.
- Work in a room between 18 and 20 ºC so that the chocolate is just right. If the place is warmer, the candy can melt or harden the wrong way. If your recipe calls for a higher temperature, adjust the location accordingly.
- Using the wrong kind of chocolate can cause problems. If the recipe calls for a specific type, use it or look for a valid replacement. Don't take the first type you find, or the recipe may fail.
- Adding too much oil-based coloring can give the final product a bitter taste. It can also change the color of your mouth and teeth when eaten.
- Do not use water-based coloring as a small amount of water in the chocolate will cause it to harden. If that happens, it will be difficult to work with him. In many cases, hardened chocolate becomes useless. Make sure the utensils are dry too, to prevent water from coming into contact with the chocolate.
- To improve the appearance of tinted white chocolate, it is best to season it after melting. Thus, the final product will look shinier.