Make your chocolate fail safe this Easter

Mastering the art of working with chocolate requires technique, attention to detail and of course a little bit of taste testing. Follow our tips and tricks for charming chocolate treats this Easter.

The water in water-based colours and gels will naturally repel the oils, butter and fats present in chocolate, inevitably leading to the separation and seizing of the mixture. Starting with the right type of food colouring is a must! Oil based colours will blend in beautifully with chocolate to create vibrant, streak-free results.

Even if it's oil-based, any moisture added to chocolate too quickly will cause seizing, disrupting the smooth texture and consistency. Avoid this by adding your Oil Blend colour a few drops at a time, mixing then adding more until you reach your desired shade. Take care to blend thoroughly after each drop before introducing more, allowing the color to disperse evenly.

When melting chocolate, always do so gradually. If you're using a microwave to melt chocolate, do so in short bursts of 20 to 30 seconds, pausing to stir between intervals to ensure even melting and prevent overheating. If melting over the stove, maintain a medium to low heat with consistent stirring for even heat distribution and to avoid unwanted burning.

When colouring white chocolate it's important to neutralise the yellow tones so you can achieve the truest and brightest colour results. Use White Oil Blend to cancel out the yellow-tones, otherwise your colours will always be a little muted.

Compared to dyes or gels, pigment particles are much larger and attach to the surface of your chocolate rather than soaking into it. This results in brighter, streak-free and fade-resistant colours (as well as a much wider shade range).

Working with chocolate is delicate work but deliciously worth it! There are so many ways to use chocolate from moulds and acetate to cake pops, foam dummies and drizzle or dont be afraid to get on the tools with palette knives and cookie cutters.