Can I Color Modeling Chocolate With Americolor?
Decorating By Debi2 Updated 16 Dec 2010 , 6:12pm by Debi2
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. 
I make my own modeling chocolate if that makes a difference as to whether it's possible to color it or not.
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.
http://www.flickr.com/photos/7518775@N04/
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.
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.
Rae
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.
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! 
Lookin' good!
No worries. You've essentially already "seized" the chocolate when you added the corn syrup, which is about 20% water 
Rae
BlakesCakes, is right. Once the corn syrup has been added, it has seized.
That's advice straight from Mike McCarey's class 
Quote by @%username% on %date%
%body%