I Wish Someone Would Make Black Candy Melts..grrrr
Decorating By Kiddiekakes Updated 13 Apr 2007 , 4:50pm by idoweddingcookies
I was trying to make checkered racing flags for cupcakes and by the time I tinted the white candy melts black...using half the bottle of chefmaster candy color, it was so runny that I couldn't pipe the lines without it running everywhere!! 
I wish someone would make black candy melts!!!
Laurel 
I tried the americolor with the flow coat and it seized the candy melts...I never thought to use chocolate chips..Hmmm.I have some in the cabinet.I think I shall be trying it again!!
Thanks Doug!!!
Amen, sista! I'm currently in the process of making 16 centerpieces for our hockey banquet. Each centerpiece features a black puck molded in a 7-inch cake pan. I start with dark chocolate and STILL have to empty a whole bottle of black into each batch. Believe me, I LOOKED for black candy melts. If anyone finds them, please make an old broad happy!
Hmm, I would think that would make a nice purple color. Are you supposed to put any black color in it at all?
So you can't use Americolor gels or Wilton to color the Wilton chocolate melts?? I'm doing chocolate transfers today (never done them before) and when i asked my WMI she told me I could use them to tint the chocolate.. ugh.
What do you mean by seized up?? Can you tell I'm new to chocolate melts.
Oh my... I guess I'd better run down to Micheals and get some of their Wilton candy colors then eh?? Good thing they built a new one about 5 blks from my house..
Any other suggestions?
TIA
So you can't use gels or Wilton to color the Wilton chocolate melts?? I'm doing chocolate transfers today (never done them before) and when i asked my WMI she told me I could use them to tint the chocolate.. ugh.
What do you mean by seized up?? Can you tell I'm new to chocolate melts.
Oh my... I guess I'd better run down to Micheals and get some of their Wilton candy colors then eh?? Good thing they built a new one about 5 blks from my house..
Any other suggestions?
TIA
You can't use icing colors in chocolate because they contain water. The smallest amount of water will cause the chocolate to 'seize'. If you don't know what that means, go ahead and add a drop of water to a small amount of chocolate and see what happens.
The candy colors are oil-based so they do not cause seizing.
I ALWAYS color my own chocolate (and candy melts) with Americolor or Wilton gels. All you have to do is add some liquid vegetable oil to it and it prevents the seizing. You will know if you don't have enough (more color means more oil). It will smooth back out of you once you have enough oil in it (and I have never had a problem with it not getting solid again.
I do a glamour girl bag about once a month for a corporate client and I make all the chocolate pieces in this manner. I love being able to do Electric Green or Hot pink for little girls. It's in my photos if you wanna see it.
Good luck!
-Michelle
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