Colorants liposolubles chocolat - Colour Mill Silikomart Pavoni PME Patissland

Liposoluble Colorants & Chocolates

Patissland - Pastry Coloring

Fat-soluble colorants, special for chocolate

Fat-soluble colorants for couverture chocolate, cocoa butter, velvet sprays: do not set tempered chocolate, compatible with fats.

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Our fat-soluble colorants collection groups references specifically designed for pastry fats. Couverture chocolate, cocoa butter, velvet sprays, white chocolate glazes: these preparations require a colorant compatible with fats to avoid setting tempered chocolate and to not disturb crystallization. Professional brands Colour Mill, Sugarflair, Mona Lisa, Sicao.

Why a specific colorant for chocolate

Couverture chocolate contains 31-39% cocoa butter: a fat that repels any water-soluble molecule. If you add a gel or water-soluble colorant to tempered chocolate, it immediately sets in lumps and loses its shine. Fat-soluble colorants are formulated with edible oil or cocoa butter: they incorporate evenly, preserve the chocolate’s fluidity, and allow perfect unmolding.

Key applications in chocolaterie

Fat-soluble colorants are essential for: polycarbonate chocolate molds (signature bars, bonbons, figures), custom Valrhona Inspiration bars, food velvet sprays (flocked effect on entremets), colored white chocolate mirror glazes, chocolate drippings (colored drizzles on layer cakes), decorative chocolate plaques for entremets and yule logs.

Dosing a fat-soluble colorant

Standard dose: 0.5 to 2% of the chocolate weight. Always temper the chocolate first, then incorporate the colorant at 32°C, mixing gently with a spatula. For vivid colors (red, blue): 1-2% is enough. For pastels (powder pink, aqua green): 0.3-0.5%. Valrhona Ivoire or Opalys white chocolate is the best base: it accepts color without dulling it.

Do all white chocolates take color?

Valrhona Ivoire 35% and Opalys 33% white chocolates are the best bases: low milk content, subtle vanilla, optimal fluidity. Standard 28% white chocolates can turn beige with pastel colorants. For bright pinks, blues, greens: prefer Valrhona Inspiration (no cocoa) which accept all colors.

Can two fat-soluble colorants be mixed?

Yes, it is even recommended to obtain intermediate and pastel shades. Examples: Blue + Pink = Purple, Yellow + Blue = Green, Red + Blue = Eggplant. Always mix colorants before incorporating them into tempered chocolate for perfect uniformity.

Storage after opening?

Store for 12 to 24 months at room temperature (18-22°C), away from direct light. Close well after use: the colorant can oxidize in air. If the bottle has thickened slightly: warm in a lukewarm water bath for 5 minutes to make it fluid again.

Fat-soluble colorants and velvet sprays, what’s the difference?

Velvet spray is a finished product ready to spray (cocoa butter base + colorant already integrated). The fat-soluble colorant alone is used to color a mass of chocolate (tempering, molding). To make homemade velvet spray: mix 200g melted cocoa butter at 35°C + 100g melted white chocolate + 2-4g fat-soluble colorant, then spray with a food spray gun.