Make your chocolate fail safe this Easter

Say bye to seizing and hi to vibrant, smooth chocolate with these Wonka-approved tips and tricks to give your chocolate that spring in it's step this Easter.
    Oil Blend Tips & Tricks
    Make your chocolate fail safe this Easter

    Mastering the art of working with chocolate requires technique, attention to detail and of course a little bit of taste testing. Follow our tips and tricks for charming chocolate treats this Easter.

    For no-seize, silking-smooth chocolate:

    Always use Oil Blend

    The water in water-based colours and gels will naturally repel the oils, butter and fats present in chocolate, inevitably leading to the separation and seizing of the mixture. Starting with the right type of food colouring is a must! Oil based colours will blend in beautifully with chocolate to create vibrant, streak-free results.

    Add colour slowly

    Even if it's oil-based, any moisture added to chocolate too quickly will cause seizing, disrupting the smooth texture and consistency. Avoid this by adding your Oil Blend colour a few drops at a time, mixing then adding more until you reach your desired shade. Take care to blend thoroughly after each drop before introducing more, allowing the color to disperse evenly.

    Avoid high heat

    When melting chocolate, always do so gradually. If you're using a microwave to melt chocolate, do so in short bursts of 20 to 30 seconds, pausing to stir between intervals to ensure even melting and prevent overheating. If melting over the stove, maintain a medium to low heat with consistent stirring for even heat distribution and to avoid unwanted burning.

    Chocolate dipped Easter Donuts made with Yellow, Rose and Orange Oil Blend.
    Marbled chocolate made using Lime and Green Oil Blend coats a strawberry.
    Chocolate Bark with a real spark made using Yellow, Hot Pink, Orange, Tiffany and Lime Oil Blend.

    For vibrant colouring results:

    Neutralise Yellows

    When colouring white chocolate it's important to neutralise the yellow tones so you can achieve the truest and brightest colour results. Use White Oil Blend to cancel out the yellow-tones, otherwise your colours will always be a little muted.

    Work with pigments

    Compared to dyes or gels, pigment particles are much larger and attach to the surface of your chocolate rather than soaking into it. This results in brighter, streak-free and fade-resistant colours (as well as a much wider shade range).

    Easter eggs drizzled with pastel Baby Blue and Sage Oil Blend coloured chocolate.
    Moulded chocolate made with Dusk Oil Blend for a cake topper.
    Succulent Cactiscles made using Candy and Lime Oil Blend.

    Working with chocolate is delicate work but deliciously worth it! There are so many ways to use chocolate from moulds and acetate to cake pops, foam dummies and drizzle or dont be afraid to get on the tools with palette knives and cookie cutters.

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    Written By Colour Mill