Black powdered color, great for chocolate accents!
- NO artificial ingredients or FD&C dyes. Ever.
- There are about 6 teaspoons of powder per .5 oz container.
- Mix into melted cocoa butter or oil, or add directly to melted white chocolate.
- Colors may be subtle when used with dark or milk chocolate.
Oil dispersible colors are for foods like chocolate and coating that have no water content at all. They may be used to color products that have both fat and water, such as icings and modeling chocolate, but are generally more expensive than the water dispersible colors for icings and creams which cannot be used for actual chocolate.
Cabbage juice, caramel from sucrose, maltodextrin from tapioca. Vegan, gluten-free, no dairy or soy, non-GMO.
- Milk: NO
- Eggs: NO
- Peanuts: NO
- Tree nuts: NO
- Fish :NO
- Shellfish: NO
- Soy: NO
- Wheat: NO
- Gluten: NO
Use and Storage
USE: Add to liquefied fats like melted cocoa butter or oil, then use to decorate molds or color white chocolate. May also be added directly to white chocolate or coating. One ounce of white coating chocolate plus 1/4 to 1/2 tsp of the black powder will make a deep color.Powders and pure oils are a good choice because they have very little base, or carrier, providing maximum color with least additives.
STORAGE: Powder colors are great for long shelf life and few additives. They should not spoil as long as they are kept dry and uncontaminated. Some colors may lose strength after a year or longer, but most will stay usable for many years. Keep them in a cool, dry space in air tight containers, away from heat and light. A cabinet or pantry is perfect!