Sugarflair Chocolate Colouring
- Description
- Reviews
- Ingredients
- How To's
Transform your chocolate creations with Sugarflair’s Chocolate Colourings range!
These edible colours are specifically designed for chocolate, so you can effortlessly add dazzling, vibrant colours without compromising on quality. The oil soluble formula allows it to mix easily with chocolate, so you can create all kinds of beautiful colours and designs with upsetting the consistency or quality of the chocolate you’re working with. Chocolate Colourings can be painted onto, as well as mixed into, chocolate.
This product it ideal for creating transfer sheets and moulds.
A few things to note:
These colours need to be heated to soften before use. For more information on heating see our ‘how to’ tab or refer to the item’s label.
Some colours might have marks with a white, circular, ‘mould like’ appearance. Please rest assured that these marks are not mould – they are a natural process of separation known as cocoa butter bloom / fat bloom, and are the result of uneven crystals forming during the manufacturing process when the colouring is cooled or tempered. These marks will disappear when re-melting the colouring, and it will work and taste as expected.
These edible colours are specifically designed for chocolate, so you can effortlessly add dazzling, vibrant colours without compromising on quality. The oil soluble formula allows it to mix easily with chocolate, so you can create all kinds of beautiful colours and designs with upsetting the consistency or quality of the chocolate you’re working with. Chocolate Colourings can be painted onto, as well as mixed into, chocolate.
This product it ideal for creating transfer sheets and moulds.
A few things to note:
These colours need to be heated to soften before use. For more information on heating see our ‘how to’ tab or refer to the item’s label.
Some colours might have marks with a white, circular, ‘mould like’ appearance. Please rest assured that these marks are not mould – they are a natural process of separation known as cocoa butter bloom / fat bloom, and are the result of uneven crystals forming during the manufacturing process when the colouring is cooled or tempered. These marks will disappear when re-melting the colouring, and it will work and taste as expected.
Remove lid and microwave on full power for 10 seconds at a time, until the product starts to melt. Stir well and repeat if necessary, until the product reaches a liquid consistency. Mix into chocolate to achieve your desired colour or paint into a chocolate mould. Please note that you should not use more than 6g of product per kilo, and that the product may become very hot during the heating process. Do not heat higher than 40C. Wipe off any residue that remains on the lid.
These colours produce the best results when used with white chocolate.
Store in a cool, dry environment away from direct sunlight.
These colours produce the best results when used with white chocolate.
Store in a cool, dry environment away from direct sunlight.
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All information on this website is created to help you make an informed decision before you purchase the item. Our information is altered and improved regularly to ensure it is of the best quality. The ingredients, allergen and dietary information may change if the manufacturer changes certain ingredients. We advise all customers to read the label on the product before consuming or using the product and not to rely on the information on our website. Please Note: The product image is for illustration purposes only and the packaging or ingredients are subject to change without prior notice.
