New Chocolate colors from Sugarflair!
Use these easy-to-use edible colors for any oil-based preparation such as Chocolates, dough mixes, creams, buttercream and much more!
How to Use: Heat the paint in the microwave for a few seconds to make it more fluid. Shake or mix well before use.
If you heat it without the container, mix it with a toothpick well before use.
Light colors look best on white chocolate, creating beautiful and intense, eye catching effects.
Start by adding a small amount and gradually add to darken your color.
Very concentrated color for greater performance!
Note: These colors are one of the best for chocolate mixing because they contain cocoa butter which is also an essential ingredient of chocolate and generally one of the best ingredients to use. However, it has a peculiarity that sometimes, when there are abrupt changes in the ambient temperature, cocoa butter, due to its different melting temperature from the rest of the cocoa or other composition in which it exists, as in this case, it melts more easily than the rest of the materials and when it cools down again it works its way up to the surface in a shape that resembels mold with white or gray streaks. Although it doesn't look like something you want to eat, it has nothing to do with mold, it's called fat/chocolate blooming and its simply accumulated cocoa butter crystals that really look like mold but they are perfectly safe to consume (given the product is within its expiration date of course). If your color arrives in such a form, do not worry you can consume it without fear. You just need to melt as much as you need in a bowl in your microwave oven and then pour it into your white chocolate or imitation white chocolate. For further information you can read here:
https://www.chocolatetemperingmachines.com/pages/what-is-chocolate-bloom#:~:text=Fat%20bloom%20happens%20if%20the,gray%20streaks%20or%20white%20blotches.What is Chocolate Bloom (and how to avoid it!) (chocolatetemperingmachines.com)
Package 35gr. larger than usual.