What do you use to tint white chocolate? I’ve looked around online and gotten a lot of different answers as to which is best—oil, powder or paste. Just curious what has worked for people here.

I am curious what people suggest as well, since I just tried this last week with a gel and it congealed the entire substances, so I know that this didn’t work—at least for me.

Look up La Porcelaine in the cake bible (it is the cover photo).  The roses were made using powdered coloring—there is also a variation using white chocolate.

Liquid food colors won’t mix with white chocolate (you know, oil and water don’t mix).  Powdered colors work well - they can be mixed into melted white chocolate, or brushed onto cold white chocolate.

I have better luck with liquid candy color - it is oil based and is specifically formulated to color chocolate. I also have powdered candy color, but I find that can cause specks of color in the chocolate, especially violet and red but I have no idea why the speckling occurs only those two!

You can buy candy color from various sources; craft stores usually have tiny pots of candy color - I get mine from Pfeil and Holing out of NYC.  http://www.cakedeco.com and look up colors.  P&F;sells mainly to businesses; there have to be a lot of places that sell to consumers.  Maybe even King Arthur flour has it?