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Food coloring issue

post #1 of 12
Thread Starter 

Valentine's day is around the corner and I'm having a little issue with coloring white chocolate. I melt some white chocolate and drop a few drops of RED so that I can temper it and use it for some heart decorations. The issue is that its not turn RED. Rather, it turns like a purple berry color. I have tried water based color, oil based color, and cocoa butter based color and still not the FIRE TRUCK RED I'm looking for.

 

Thanks.

post #2 of 12
Red is a very difficult and almost impossible to come up w/..no matter what it is. Fondant, butter cream or anything. Use air brush for icings or for me I use red Wiltons candy melts. White chocolate is very temperamental and could result to desaster if combined w/ other ingredients such as food coloring. Don't waste your time tempering.
post #3 of 12

I haven't had much luck with coloring white chocolate either.

 

Prettycake - how do the Wilton's Melts taste?  I have used something similar I think but they taste pretty nasty.

 

You can buy fondant already dyed red if that's more convenient for you, however I make my own.  Have never had a problem getting mine to a deep fire truck red before.

~MissyD

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~MissyD

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post #4 of 12
If you bought candy melts that is not Wilton, then yes it will taste like crap. wiltons candy melt taste fine, very similar to white chocolate taste.
post #5 of 12

What I do is brush on red coloured cocoa butter into the mold first, let harden, then brush in chocolate ontop of that.   I think I have a pic somewhere on my profile of a chocolate Santa with fire engine red mittens. You can never mix red into white choc, it'll turn out pink or purple, and never mix in water based colours into chocolate, or it'll sieze an stick like a (deleted) to the mold.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #6 of 12

700

 

Red, brushed on twice, followed by a coat of milk choc.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #7 of 12

 

Well it's sideways, but here is another mitten, this one is two coats of red cocoa butter followed by a brushed layer of white chocolate.  If you compare the two mittens, this one is lighter in colour, even though both figures were made with the same batch of red cocoa butter. It's the white choc. background that gives it this effect

 

Now here's what one layer of coloured cocoa butter looks like, it's very thin and translucent.  This is a "watered down" coloured cocoa butter, thinned out with plain cocoa butter.  With this kind of an effect, I first put on the fish's spine, fins and eyes with dark choc, then a wash of thinned red, followed by a wash of thinned yellow. Where the two colours overlap you get orange.  I only have the basic primary fat soluable powdered colours, and make up what I need.  I used both white and milk chocolates over the colours, giving it a mottled appearance.  These are ultra-cheap thermo-formed plastic  molds, rescued from a bargain-bin in a Chinatown emporium,  they're normally used for gelatin desserts and very disposable.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #8 of 12
Thread Starter 

Hey foodpump, I got some red coco butter and its hard. Its just that when you touch it, it feels like chapstick and swipes of on your finger. Its not like chocolate where you can hold it and have to worry about touching it. Do you face the same problems with Santa's mittens?

post #9 of 12

Awesome!

I picked up a few molds last year and didn't pack and store them with all the rest of my stuff.

One happens to be Easter bunnies and eggs another is a two part basket.

Just may invest in some supplies now that I have a bit of tutelage.

Keep 'em coming my friend!

 

mimi

 

* I had to stop caking for cash because of my back and this seems to be something I can do sitting down.

  yes?

 

m.

post #10 of 12

Ahmed, When cocoa butter is out of temper it behaves exactly like you describe.  Like I said in previous posts, anything that contains a fair amount of  cocoa butter will need to be tempered.

 

Flipflop, yes, most of the decorating work was done sitting down

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #11 of 12
Thread Starter 

Cool, Thanks food pump.

post #12 of 12

Excellent!

 

mimi

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