Can I Color Modeling Chocolate With Americolor?

Decorating By Debi2 Updated 16 Dec 2010 , 6:12pm by Debi2

Debi2 Posted 15 Dec 2010 , 11:48pm
post #1 of 19

I'm sure at one time or another someone has answered this question for someone else, but I wasn't having any luck with the search engine here...kinda pathetic. icon_rolleyes.gif

I make my own modeling chocolate if that makes a difference as to whether it's possible to color it or not.

18 replies
metria Posted 16 Dec 2010 , 12:05am
post #2 of 19

you can color it with oil-based (e.g. specific for candy making) colors or with powder colors. Any water-based (like the gel coloring) will make the chocolate seize.

metria Posted 16 Dec 2010 , 12:09am
post #3 of 19

i should also say that some brands (like americolor) sell an additional product that lets you use gel colors on white chocolate (americolor's product is called Flo-Coat).

Debi2 Posted 16 Dec 2010 , 12:54am
post #4 of 19

Thanks metria! Good info!

I guess I will have to just use fondant for this project. I really was hoping you'd say yes though. ha ha icon_smile.gif

metria Posted 16 Dec 2010 , 12:56am
post #5 of 19

stinks doesnt it?? like, i need 3 complete sets of gel, powder, and oil colorings! i would also like airbrush colors too!

imagenthatnj Posted 16 Dec 2010 , 1:02am
post #6 of 19

Debi2, did you use real white chocolate? Or white coating chocolate?

Actually I bought the baking arts DVD and Richard says in there that he uses Americolor gel in his chocolates. That if you look at the ingredients, it contains corn syrup, not water.

He said you could use white chocolate, but the color is more intense with white coating chocolate.

These are his cakes, and he definitely uses Americolor gel.

ibmoser Posted 16 Dec 2010 , 1:06am
post #7 of 19

I have used Americolor gels in modeling chocolate with no problems. The corn syrup in modeling chocolate seems to be the "'emulsifier". I have colored real chocolate and candy melts....

imagenthatnj Posted 16 Dec 2010 , 1:10am
post #8 of 19

Thank you ibmoser!

That's what the guy says. I haven't tried it yet and I was afraid I was giving "not so true" advice.

I'm interested in this too, because as I said, I just bought the DVD and will be trying those stripes very soon. I was a little bit afraid, no matter what he said.

Loucinda Posted 16 Dec 2010 , 2:15am
post #9 of 19

I use Americolor in the white chocolate modeling clay I make, works fine. (and I use the good white chocolate brands, not the almond bark)

BlakesCakes Posted 16 Dec 2010 , 2:50am
post #10 of 19

You can use Americolor gel colors either by adding it to the corn syrup before adding that to the melted chocolate or candy melts OR by kneading it in after the modeling chocolate has set up.

I do it both ways and haven't had a problem.


AngelFood4 Posted 16 Dec 2010 , 4:32am
post #11 of 19

I add the Americolor Gel or Chef Master Candy colors after the modeling chocolate has set - just knead it in and haven't had any problems with it.

Debi2 Posted 16 Dec 2010 , 5:37am
post #12 of 19

Wow!!! Thanks everyone! I looked at those pics and that striped cake is really pretty and vibrant.

I was using the almond bark, but I ran out and my husband couldn't find anymore at the store and brought home Nestle's white chocolate bars. I still need to make black for a shoe, so I will give my black americolor a try. I'm so excited.

You're right metria! It takes alot of different supplies! I need to get some airbrush colors too. The cake/candy supply store I go to doesn't carry them and I really hate paying s/h, so I've put it off since I'm only a hobby baker/decorator. I got my airbrush about 10 mo. ago and have only used it once when I tried to make my own color from alcohol and gel colors. I only got primary colors with my kit and I haven't needed those colors once, of course. ha ha

I'll let you all know tomorrow how my colored chocolate comes out! icon_biggrin.gif

metria Posted 16 Dec 2010 , 6:07am
post #13 of 19

wha?? i can use americolors? ok ... i have some left over modeling chocolate and will try it now. shows what i know :b

metria Posted 16 Dec 2010 , 6:26am
post #14 of 19

Success! My modeling chocolate was made from Make N Mold Candy Wafers. I added a blob of Americolor Burgundy gel. I was scared because the main ingredient listed on the bottle was water. But nothing bad has happened yet!




BlakesCakes Posted 16 Dec 2010 , 6:36am
post #15 of 19

Lookin' good!

No worries. You've essentially already "seized" the chocolate when you added the corn syrup, which is about 20% water icon_wink.gif


kickasscakes Posted 16 Dec 2010 , 7:50am
post #16 of 19

BlakesCakes, is right. Once the corn syrup has been added, it has seized.
That's advice straight from Mike McCarey's class icon_smile.gif

metria Posted 16 Dec 2010 , 3:30pm
post #17 of 19

that makes so much sense now! i'm such a newb, thanks all! i was thinking about the rules for coloring straight up chocolate and i assumed they applied to modeling chocolate as well!

Debi2 Posted 16 Dec 2010 , 4:44pm
post #18 of 19

Man I love this site....everyone is so knowledgable!!! Thanks everyone!

Metria, your chocolate looks great! I'm about to try it right now! thumbs_up.gif

Debi2 Posted 16 Dec 2010 , 6:12pm
post #19 of 19

Just did it...I used chocolate and added black and it worked like a charm!

Thanks again everyone!!! icon_biggrin.gif

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