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Food colourings bring colour to chocolates, confections and bakes in liquid, gel, powder and leaf form. This range covers coloured cocoa butters, the Power Flowers system, colouring gels, powder colours and hybrid petal dusts, including metallic and shimmer effects, with gold and silver leaf and edible gold flakes for a gilded finish.
How Do I Colour Chocolate and Moulds?
Flick or spray coloured cocoa butters into bonbon moulds or directly onto chocolate, or brush creative powders onto tempered chocolate while it is still wet. To mix a colour of your own, the Power Flowers system builds shades from red, blue and yellow plus white.
What Should I Use for Fillings and Finishing?
Roxy & Rich colouring gels give a strong colour to ganache, batter, dough and cream from a tiny drop. Dust dipped pralines with hybrid petal dust, or lay on gold leaf for a final flourish. For a coloured finish with flavour, look at fruit powders, or at transfer sheets for a printed design.
