Brown Chocolate Sugar Paste 250g

Colour Mill

Chocolate Sugar Paste 250g

Ready-to-use sugar paste for covering and modeling, chocolate shade

The Chocolate Sugar Paste Colour Mill is a professional-quality ready-to-use sugar paste, colored throughout to ensure a uniform, stable color true to the final appearance. Flexible texture, controlled elasticity, clean rolling without cracking: designed for covering layer cakes, modeling figurines, and creating relief decorations.

250g size, ideal for localized decorations, flowers, and individual modeling. The paste works without excessive sticking to the work surface and retains its properties for several weeks after opening if well sealed.

Key Features

• • Stable color: colored throughout, the color does not alter when rolling or modeling.
• • Flexible and elastic texture: rolls out thinly (2-3 mm) without cracking or tearing.
• • Non-sticky: rolling and handling without sticking to the work surface or hands.
• • High coverage: 1 kg covers a 20-25 cm diameter layer cake with margin.
• • Versatility: covering, figurine modeling, flowers, relief decorations, marbling.

Recommended Uses

• • Signature ganaches: intensifies dark chocolate color for deep drip cakes.
• • Black Forest layer cakes: alternating chocolate ganache and white cream for signature cakes.
• • Truffle and Yule log decorations: perfect imitations for chocolate assortments.
• • Chocolate macarons: deep chocolate shells for dark chocolate-praline-hazelnut ganaches.
• • Wood plank sugar paste: dark wood effect for natural and rustic wedding cakes.

Instructions for Use

1. Bring to room temperature: take the paste out 30 minutes before use to let it reach room temperature.
2. Kneading: knead for 1 to 2 minutes between your hands to soften the paste before rolling.
3. Rolling out: roll out on a work surface lightly dusted with icing sugar or cornstarch, to 3 mm thickness for covering, 2 mm for fine decorations.
4. Covering: lift the paste using the rolling pin, place on the cake previously coated with ganache or buttercream. Smooth with a smoother in circular motions.
5. Storage: wrap the remaining paste, place in an airtight container. Keeps 2 to 3 months at room temperature (15-23 °C).

Ingredients and Allergens

Ingredients: Sugar, glucose syrup, water, vegetable fat, modified starch, thickener E415, natural flavors, food colorings (E codes vary depending on shade, see label). Compliant with European regulation 2022/63 on food additives.

Allergens: No major allergens declared. Produced in an environment that may contain traces of milk, egg, soy, gluten, and nuts.

Storage

Store at room temperature (15-23 °C) in a dry place, away from direct sunlight. After opening, wrap the paste in cling film and place in an airtight container. Best before: 18 months (sealed packaging), 2 to 3 months after opening if well sealed.

Patissland Tip for Chocolate Sugar Paste

For a clean cover without folds or cracks: 1/ the cake must be perfectly cold and smooth (ganache hardened), 2/ knead the paste 1 to 2 minutes to bring it to temperature, 3/ roll out to 3 mm thickness on a surface larger than the cake (diameter + 2x height + 5 cm), 4/ smooth the top first then go down the sides pressing gently with a smoother. Air bubbles can be removed with a very fine needle.

Product Information

• Brand: Colour Mill
• Shade: Chocolate
• Net content: 250g
• Best before: 18 months sealed packaging
• Storage after opening: 2 to 3 months in airtight container

To Go Further

Complete your cake design equipment:

• • Discover the full Colour Mill range on Patissland.
• • Explore our sugar paste section with all brands.
• • For rolling out, find our professional rolling pins and smoothers.