Can you add colors to ganache without causing it sieze? I need to make a black frosting and thought of making a dark chocolate ganache and adding a touch of black gel color.
I colour my white chocolate ganache all the time with gel food colour. The trick is to add the colour to the cream BEFORE heating it.
I would use candy colors or go with self-confessed recommendation. You could add in melted black candy melts as well. I don't think it would take much of the candy melts to get the ganache to black but I haven't tried just thinking out loud.
Ganache has already seized due to the cream being added to the chocolate. Just go right ahead and colour with the gel colours. As self confessed said, add it to the cream before heating.
Had not thought about adding the color to the cream first, great tip! Thanks!