Fat-soluble colorants, special for chocolate
Fat-soluble colorants for couverture chocolate, cocoa butter, velvet sprays: do not set tempered chocolate, compatible with fats.
View all products ↓Our fat-soluble colorants collection groups references specifically designed for pastry fats. Couverture chocolate, cocoa butter, velvet sprays, white chocolate glazes: these preparations require a colorant compatible with fats to avoid setting tempered chocolate and to not disturb crystallization. Professional brands Colour Mill, Sugarflair, Mona Lisa, Sicao.
Why a specific colorant for chocolate
Couverture chocolate contains 31-39% cocoa butter: a fat that repels any water-soluble molecule. If you add a gel or water-soluble colorant to tempered chocolate, it immediately sets in lumps and loses its shine. Fat-soluble colorants are formulated with edible oil or cocoa butter: they incorporate evenly, preserve the chocolate’s fluidity, and allow perfect unmolding.
Key applications in chocolaterie
Fat-soluble colorants are essential for: polycarbonate chocolate molds (signature bars, bonbons, figures), custom Valrhona Inspiration bars, food velvet sprays (flocked effect on entremets), colored white chocolate mirror glazes, chocolate drippings (colored drizzles on layer cakes), decorative chocolate plaques for entremets and yule logs.
Dosing a fat-soluble colorant
Standard dose: 0.5 to 2% of the chocolate weight. Always temper the chocolate first, then incorporate the colorant at 32°C, mixing gently with a spatula. For vivid colors (red, blue): 1-2% is enough. For pastels (powder pink, aqua green): 0.3-0.5%. Valrhona Ivoire or Opalys white chocolate is the best base: it accepts color without dulling it.
Do all white chocolates take color?
Can two fat-soluble colorants be mixed?
Storage after opening?
Fat-soluble colorants and velvet sprays, what’s the difference?
To go further
Also discover our collections all colorants · velvet sprays · chocolates and pralines.
