You can't use regular gel food coloring directly in melted chocolate; it will seize. You must first convert it into an oil-based product using a specialized product called "Flo-Coat™".
Here’s how to properly use gel food coloring for chocolate:
Understanding the Issue
Water-based gel food coloring and oil-based chocolate don't mix. Adding water-based coloring directly to melted chocolate will cause it to seize, resulting in a grainy, unusable mess.
Solution: Using Flo-Coat™
To use gel food coloring, like AmeriColor® Soft Gel Paste™, in melted chocolate, you need to convert it to an oil-based product using Flo-Coat™. Flo-Coat™ helps the gel coloring blend smoothly into the chocolate without seizing.
Mixing Ratio:
| Ingredient | Ratio | Measurements |
|---|---|---|
| Flo-Coat™ | 5 | 1 1/2 tablespoons |
| Gel Food Paste | 1 | 1 teaspoon |
Steps:
- Measure the Flo-Coat™: Use 1 1/2 tablespoons of Flo-Coat™.
- Measure the Gel Paste: Use 1 teaspoon of gel food coloring.
- Combine: Mix the Flo-Coat™ and gel food coloring together. Mix thoroughly to create an oil-based color mixture.
- Add to Chocolate: Now, you can add your oil-based color mixture to the melted chocolate.
- Mix Well: Stir until the color is evenly dispersed.
Why This Works
- Flo-Coat™ changes the nature of the water-based gel coloring, making it compatible with chocolate. This prevents the chocolate from seizing and allows the color to mix evenly.
Tips for Success
- Start Small: Begin with a small amount of the colored mixture and add more gradually to achieve your desired color intensity.
- Mix Thoroughly: Ensure the color is mixed completely into the chocolate to avoid streaks or uneven coloring.
- Quality Chocolate: Use high-quality chocolate for the best results.
- Don't Overheat: Avoid overheating your chocolate, as this can also cause issues with seizing.
By using Flo-Coat™ correctly with gel paste coloring, you can achieve vibrant, beautifully colored chocolate creations!
