On the pink purse chocolate wrapped cake in my gallery, I used petal dusts mixed with vegetable oil, stirred till smooth and added it just a bit at a time to the melted white chocolate until I got the shade I wanted. You could use melted cocoa butter in place of the vegetable oil if you have it.
You could try doing the same thing with paste or gel colors but I have not tried that myself and am not sure if it would work.
Gel and paste colors contain water, which is causing your chocolate to seize. Candy colors, mentioned in an earlier post, are made with oil so they blend easily into the chocolate. I don't know if CC has it, but Americolor makes a product called "Flo-coat" that magically allows you to use gel and paste colors to color your chocolate. It's really amazing stuff! There's a limited number of candy colors available, but with Flo-coat, you can use any color of gel or paste.
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