- Chocolate dye - discover the art of hand -worked chocolate and give life to your vision with food dyes for organic chocolate from Sugarflair; These chocolate dyes work particularly well with white chocolate, creating a bright and attractive stain
- Organic - food dyes for chocolate from Sugarflair are produced from the best organic cocoa butter, which makes their favorite chocolate and confectionery; These chocolate dyes have been specially developed to prevent splitting when mixed with chocolate
- Use - remove the lid and set the microwave oven to maximum power (800W) for 10 seconds until the content begins to melt; mix well and repeat the process until the content is completely melted; Alternatively you can melt the dye by putting the vessel into hot water
- Delivery package - Sugarflair Chocolate Color - food coloring for chocolate; color - gold; Content - 35g
- Sugarflair has everything you need to add a professional note to cakes, pastries and desserts; from food dyes, edible and glitter powders to edible sprinkles; Only the highest quality ingredients are used
Product description
Give your house chocolate a beautiful silver color with this chocolate paint from Sugarflair. Also ideal to give chocolate accents a unique look.
- Color: gold.
- 100% edible.
- It does not contain titanium dioxide.
- The packaging of this product is made of safe materials for contact with food.
- Net content: 35 g.
Instructions for use: Remove the lid and set the microwave oven to maximum power (800 W) for 10 -second intervals until the content begins to melt. Mix well and repeat the process until completely melted. Alternatively, you can also melt the dye by placing the pot in hot water.
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Please note that the appearance of these dyes inside the vessel can be deconcerant due to the white traces "similar to mold" and circular spots on cocoa chocolate. We can assure you that these spots are not mold, but a natural separation process known as the cocoa butter efflorescence or the "fat flower". This "efflorescence" occurs during the manufacturing process, when the dye is cooled or temperate and uneven crystals are formed. To develop, the mold needs water, and the chocolate is classified as anhydrous (it does not contain water). If you melt the colorful chocolate again, the stains will disappear and it will work and will have the expected taste.
Ingredients: Chocolate dye: cocoa butter, dye agent: E172, antiagglomerant agent: E551.
Ingredients / ingredients
Ingredients: cocoa butter, sugar butter, olive butter, olive butter, olive butter, olive butter, olive butter, olive butter: cocoa butter, dye: E172, anti -engineering agent: E551.