Tinting white chocolate
Posted: 17 February 2008 02:09 PM   [ Ignore ]
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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.

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Posted: 17 February 2008 03:47 PM   [ Ignore ]   [ # 1 ]
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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.

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Posted: 17 February 2008 05:18 PM   [ Ignore ]   [ # 2 ]
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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.

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Posted: 20 February 2008 01:07 AM   [ Ignore ]   [ # 3 ]
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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.

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Posted: 25 February 2008 08:24 PM   [ Ignore ]   [ # 4 ]
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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?

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