Coloring chocolate for bonbons is achievable in a home kitchen with the right mix of colorings, techniques, ingredients, and tools.
We explain in this article the basics of coloring chocolate, guiding you through the process of adding that extra touch of art to your homemade bonbons.
Types of Colorings
Liquid food colorings, like the ones used for cakes and desserts, are typically water-based and will cause the chocolate to seize and become unusable (read about it here). A fat-soluble color is needed to ensure success.
Artificial food colors for working with chocolate are commercially available as fine powders or liquids, and they can be further grouped as:
- Oil-based food colorings: These are the most common for coloring chocolate. The pigments are suspended in a vegetable oil or cocoa butter carrier, allowing them to mix smoothly with the molten chocolate, without affecting its consistency.
Oil-based colorings come in a wide spectrum of shades and are generally used for coloring large batches of chocolate. - Cocoa butter-based colors: These are available in powder or pre-tempered liquid form, and consist of pigments dispersed in cocoa butter.
They offer excellent color intensity and are particularly well-suited for painting or decorating bonbon molds due to their ability to set quickly and blend seamlessly with the chocolate shell.
Powdered cocoa butter colors need to be melted and tempered before use. - Powdered food colorings: These highly concentrated powders offer vibrant colors and are ideal for achieving deep shades.
They must be thoroughly mixed into a “carrier”: the liquid to be dispersed in. This liquid can be a vegetable oil, cocoa butter or white chocolate. We will discuss the pros and cons later.
Hack: start with small amounts of coloring and gradually add more to reach the desired intensity. Just like with salt and spices, a little goes a long way…
Never use a water-based ingredient with molten chocolate.
You will regret it if you do.
Essential Ingredients and Tools
Coloring chocolate for bonbons doesn’t require specialized equipment beyond a well-equipped kitchen for making chocolates.
Different color carriers require different tools and methods, so let’s check the pros and cons of each color carrier before you decide.
| carrier | pros | cons |
| White chocolate | -Best colour coverage -Tempers well | -More difficult to mold: thicker -Taste could affect final product |
| Cocoa butter | -Colours blend well -Easier to use in molds: runny -Can be used with special colors: gold, silver | -Does not have great color coverage unless you use a lot of coloring |
| Vegetable oil | -Same as cocoa butter | -Same as cocoa butter -Taste could affect final product |
Ingredients:
- White Chocolate: White chocolate provides the best base for achieving true and vibrant colors.
- Selected coloring: Choose the appropriate type of oil-based, cocoa butter-based, or fat-soluble powdered coloring for your desired effect. Most colorings blend well with each other.
- Cocoa butter: Pure cocoa butter can be used to thin colorings or as a base for powdered cocoa butter colors.
Tools:
- Microwave-safe bowls and plates: For melting chocolate and colorings.
- Spatulas or spoons: For mixing and ensuring smooth incorporation of color.
- Small bowls or palette: For holding and mixing different colored cocoa butters for painting.
- Brushes: For detailed painting and decorating inside bonbon molds.
- Airbrush (optional): For creating smooth, even layers of color over the entire mold or bonbon.
- Droppers or pipettes: For precise application of colored cocoa butter into molds.
- Thermometer: To ensure chocolate and cocoa butter are at the correct temperatures for tempering (if using pure chocolate and cocoa butter).
- Paper towels: For wiping excess coloring and the occasional mess.
By understanding the types of colorings available and utilizing readily available kitchen tools, you can transform your homemade bonbons into visually stunning treats that are sure to impress.