Oil-based Chocolate Coloring (Black)
Add a Bold Twist to White Chocolate
Chefmaster Black Oil-Based Coloring is made specifically for chocolate, fondue, coatings, and other fat-based mixtures. Unlike water-based dyes, this oil-soluble coloring blends evenly into chocolate without causing it to seize or thicken. It can also be added directly to melted white chocolate in your Sephra Chocolate Fountain, creating a bright, themed curtain of color for events, parties, or displays. Add a few drops to melted white chocolate to achieve anything from a light grey tone to a deep, rich black.
Perfect for dessert parlors, chocolatiers, ice cream shops, and themed events, this concentrated coloring gives you full control over your results. Black is a popular choice for Halloween displays, galaxy or space themed desserts, monochrome themes, and even wedding or brand-colored creations. Whether you’re preparing a dramatic fondue fountain or eye-catching dipped treats, it helps you create a striking visual finish that keeps customers talking.
How to Use Black Oil-Based Coloring
Chefmaster Candy Color is highly concentrated, so a little goes a long way. Add one drop at a time, mixing well after each addition until you reach your desired shade. This drop-by-drop method gives you full control and helps prevent over-coloring.
If your chocolate thickens as you add color, stir in a small amount of cocoa butter or vegetable oil to maintain a smooth, glossy texture.
Tip: Always use oil-based coloring for chocolate or other fat-based recipes. Water-based colorings can cause mixtures to seize. Chefmaster’s formula keeps your chocolate silky and easy to work with every time.
Not Just for Chocolate – Ideal for Fat-Based Recipes
Chefmaster Candy Color isn’t limited to chocolate — it can be used in any oil or fat-based product. Black coloring is a favorite for Halloween desserts, Oreo-style coatings, black buttercream cakes, and modern dessert displays where you want to make a bold impression.
It’s perfect for:
- Cocoa butter – for moulds, brushing, or airbrushing decorations.
- Candy melts and compound coatings – great for cake pops, bars and coatings.
- Fondue and ganache – ideal for themed dessert fountains or buffets.
- Butter-based icings and buttercream – smooth results that hold color beautifully.
- Ice cream coatings and toppings – create dramatic, high-contrast desserts.
gluten free, vegetarian, vegan and HALAL diets (naturally suitable, not certified).
When multiple bottles are added the coloring may thicken the White Chocolate, results vary from brand to brand and freshness of chocolate. A little added vegetable oil or cocoa butter will alleviate this and return the fountain back to its optimal viscosity.
Allergen information: Contains no direct allergens however may contain trace amounts of Egg Whites, Soy, FD&C Yellow 5 and Carmine due to common processing equipment.
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims, and allergens.
Q: What type of chocolate does this work best with?
A: Oil-based coloring works best with white chocolate, as it provides a clean base that allows colours to appear bright and accurate. It can also be used in milk or dark chocolate, but the natural brown tones will affect the final shade — for example, black will appear deeper, while lighter colours may not show well.
Q: Can I use this in white chocolate?
A: Yes. It’s designed for use with white chocolate and other fat-based coatings. It mixes evenly without causing seizing.
Q: What else can I use it for?
A: It’s also suitable for cocoa butter, candy melts, buttercream, fondue, ganache, and ice cream coatings.
Q: How should I use it?
A: Add one drop at a time and mix well between additions until you reach your desired shade. The coloring is highly concentrated.
Q: Does it affect the flavor?
A: No. It’s completely neutral and won’t change the taste of your chocolate or fondue.
Q: Can I mix this with water-based colorings?
A: No. Water and oil don’t mix. Always use oil-based colourings for chocolate or fat-based recipes.
Q: How is the bottle sealed?
A: Each bottle has a mess-free twist-top cap and is heat-sealed for safety. Remove the seal before use.
Q: Can this make grey chocolate?
A: Yes. By adding just a small amount of black oil-based coloring to white chocolate, you can create a light or mid-grey tone. The more color you add, the darker the shade becomes. Always mix in a little at a time until you reach the tone you want.
Q: Why do oil-based colorings work better with chocolate?
A: Chocolate contains cocoa butter, which is a fat. Oil-based colorings blend smoothly with fats, giving even color and a glossy finish. Water-based colorings don’t mix properly with chocolate and can cause it to seize, turning thick or grainy. That’s why oil-based colors are the professional choice for chocolate and cocoa butter.
Q: Can I mix different colors together?
A: Yes. Chefmaster Oil-Based Colorings can be mixed to create custom shades. Simply blend a few drops of each color into your melted white chocolate or coating until you reach the tone you want. Mix small amounts first to test the result.
Q: I’ve noticed that some Chefmaster products contain glycerin. Is it derived from a plant or animal source?
A: The glycerin used in Chefmaster products is plant-based, making it suitable for vegan and vegetarian diets.
Q: How do you get food coloring off your skin?
A: Wash the affected area with soap and water, or use a soft scrub. Dish soap also works well to remove any remaining color.
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