Chefs and amateur home cooks alike use gel food coloring to enhance the appearance of a wide variety of foods. You can add vibrant colors to just about anything by using powdered or liquid food coloring. There are many different brands available, but they all work in the same way. In order to get the right color and intensity, you need to choose a gel that is specific to your needs. The two main types of gel food coloring are standard and concentrated. The type used depends on how you want to use the gel. Both gels have similar properties, but concentrated gels have higher concentration of dye as well as some additional properties that make them easier to work with when adding them to a recipe. With both types, it’s important not to over-use them because they both contain artificial preservatives that could be harmful if consumed frequently or in large quantities.
Can You Use Gel Food Coloring in Chocolate?
No, you can’t use gel food coloring in chocolate because it’s not the right type of dye for chocolate. While gel food coloring is great for icings, candy making, and other desserts, it isn’t safe for chocolate-making. The best way to add color to chocolate is with a cocoa powder.
Why Can Not You Use Gel Food Coloring In Chocolate?
- Gel food coloring is not safe for chocolate because it contains a chemical called tartrazine. Tartrazine is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath.
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called sorbate. Sorbate is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath.
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called benzoate. Benzoate is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called sodium benzoate. Sodium benzoate is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called sorbic acid. Sorbic acid is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called sodium sorbate. Sodium sorbate is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath
- Gel food coloring isn’t safe for chocolate because it contains an artificial preservative called potassium sorbate. Potassium sorbate is a chemical that can cause allergic reactions, especially in children or people with sensitive skin. It’s also known to cause headaches, dizziness, and shortness of breath
- Gel food coloring is too concentrated. Because gel food coloring is so concentrated, it will change the taste of your chocolate if you use too much. Use only a small amount of gel food coloring for each batch of chocolate you make.
- Gel food coloring can be harmful in large amounts. Gel food coloring is made with artificial preservatives that can cause reactions such as nausea, diarrhea, vomiting, and skin rashes if used frequently or in large quantities.
- It’s not safe to use gel food coloring with melted chocolate. When using a liquid or powdered form of gel food coloring with melted chocolate, it will alter the taste and color of your finished product because the dye will react with the sugar and make it look blue instead of red or purple.
How To Use Gel Food Coloring In Chocolate
Break Out the Equipment
This step is really just a reminder to make sure you have everything you might need within reach. You’ll want to have your chocolate, your gels, and any tools you might need to break down the chocolate. You may also want to have a small bowl or container ready to pour your final product into. If you’re working with larger quantities, it may be a good idea to have multiple bowls around as well. For smaller projects, a small bowl will work just fine.
Understand How Gels Are Different From Liquid Food Coloring
While the process is similar to using liquid food coloring, gels have some differences that make them easier to use in chocolate. Liquid food coloring will always stain your hands, no matter how hard you try to avoid it. In addition, the stains are difficult to get rid of and will continue to reappear over time. Gels do not stain the hands, which makes it easy to work with them and keep your hands clean. Liquid food coloring will mix with the chocolate, but it will also mix with the fat in the chocolate. This can lead to some interesting textures in the finished product (think gritty or grainy). Gels will not mix with the fat in the chocolate, so you won’t have to worry about them affecting the texture of your finished product.
Use the Right Gel for the Job
You may be tempted to just start dumping gels into your chocolate and calling it a day, but the end result will be less than desirable. Different types of gels will have different effects on the color and texture of your chocolate. When you are using gel food coloring in chocolate, it’s important to take the time to pick the right brands and colors. You may have to experiment a bit, but doing so will ensure that you get the best results and the best color.
Start With Dark Chocolates and Work Your Way Up
Most people will start with the darkest chocolate they can find. This is especially true if you are experimenting or want to make sure you get the exact color you want. Darker chocolates are easier to work with because they have less fat in them. This means they will melt and mix with the coloring easier. If you start with a lighter chocolate, you’ll have a harder time getting the right color. If you want to experiment, try starting with a dark chocolate and adding a lighter chocolate to it. This will allow you to have more control over the final outcome.
Add your coloring and shake it up!
At this point, you should have everything you need to make your coloring. If you are using a darker chocolate, you may want to add a small amount of cocoa powder to help your chocolate melt more easily. Once it’s all mixed up, you are ready to add it to your chocolate. Chocolate melts at different temperatures, so you’ll have to pay attention to the type you are using. If you are working with chocolate chips, for example, you’ll want to use a low heat. If you are using a block of chocolate, you’ll want to use higher heat. Make sure you follow the manufacturer’s directions when heating your chocolate. You don’t want to get it too hot or you’ll ruin it! Once your chocolate is melted, add your coloring and stir. You may want to use a hand mixer or stir stick as the chocolate may be a bit thick, making it hard to stir by hand.
Repeat Until You Get The Color You Want
You may need to repeat the process a few times to get the color you want, which means a few extra minutes in the microwave or on the stove. Don’t worry, it won’t take long and is worth the extra effort. Once you have the color you want, let your chocolate cool down. Depending on the temperature of your chocolate when you added your coloring, the cooling time will vary. Lower temperatures tend to cool more slowly, so don’t be in a rush to pour. Once your chocolate is cooled, transfer it to a storage container and let it sit overnight.
Once you’ve reached your desired color, let it sit.
Chocolate contains natural oils that will rise to the surface. You don’t want to pour your chocolate while these oils are still present, or they will make your finished product look cloudy. Let your chocolate sit for at least 12 hours, or even better, 24 hours. The longer it sits, the more of the oils will rise to the surface, leaving you with a clear product. You can speed up the process a bit by placing your container in the fridge or freezer. Be careful, though, you don’t want to let the chocolate freeze.
Conclusion
Gel food coloring can enhance the appearance of just about any recipe. It is important to choose the right type of gel food coloring, as well as the right amount, to get the result you want. Standard and concentrated gels are the two most common types of gel food coloring. Standard gels are best for coloring small amounts, and concentrated gels are better for coloring large quantities. Make sure you take care when working with food coloring to avoid staining your hands and surfaces.
