Use freshly purchased chocolate. Chocolate suffers in flavor and texture when stored too long, especially if it’s the real deal. For detailed chocolate artwork, use a thin dipping or coating chocolate. Oil-based food coloring is best used for light colors, since too much of the coloring can add a bitter taste and stain mouths. [2] X Research source These food dyes are more concentrated than liquid dyes. They will stain clothing, skin, and countertops.
Place the closed bottle in a zip-locked bag. Remove as much air from the bag as you can, then seal tightly. Submerge the bag in a bowl of warm water for 10–15 minutes. The water should feel comfortably warm to the touch, not scalding. Shake the bottle once or twice during the process to distribute heat evenly. Replace water if it has cooled to room temperature. Remove the bottle from the bag and dry it thoroughly.
Dry the top container and a stirring utensil thoroughly while you wait, even if they don’t look wet. A rubber or silicone stirrer is ideal, since wooden spoons may contain absorbed moisture. [3] X Research source
Add powdered dye as soon as the chocolate starts to melt. You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above. Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. [4] X Research source (This is why there is no need to warm the dye in advance. )
If using a chocolate bar, break it into small pieces of roughly equal size. Make sure your hands are completely dry. Any moisture could ruin your chocolate. If using chocolate with real cocoa butter, you may set aside 1/3 of the chocolate for later use. This is only necessary if you want your chocolates to look glossy.
If the instructions above call for adding the dye before the chocolate is melted, see below for more information. If melting a large batch of chocolate (several pounds or kilos), a chocolate thermometer or an instant-read thermometer with 1 degree increments is highly recommended. [6] X Research source Keep the chocolate between 100 and 110ºF (37–43ºC). [7] X Research source
Shake bottled food coloring well before adding. If the chocolate seizes (turns gritty), remove it from heat and stir in a neutral-flavored vegetable oil a spoonful at a time. The chocolate will usually smooth out again, but this can affect the flavor. [8] X Research source
Remove the chocolate from heat and wrap a towel around the base to keep it warm. Add chopped, unmelted chocolate until you have a ratio of 1 part unmelted chocolate to 2 parts melted. Stir constantly until the chocolate reaches 80–82ºF (27–28ºC), and all the chocolate has melted.
Remove the chocolate from heat and wrap a towel around the base to keep it warm. Add chopped, unmelted chocolate until you have a ratio of 1 part unmelted chocolate to 2 parts melted. Stir constantly until the chocolate reaches 80–82ºF (27–28ºC), and all the chocolate has melted.
For best results, place paper towels in your refrigerator to absorb moisture. If you are pouring chocolate into molds or using it as a dip, keep it warm until you’ve finished working with it.
