Coloured cocoa butter
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Coloured cocoa butter gives pralines, bonbons and chocolate figures their signature high-gloss look. Choose matt or shimmering shades – over 40 in total – from polar white and sun yellow to sangria red, Tiffany blue and forest green, all the way to black, dark gold and bronzite. There are also Mona Lisa cocoa butter colours in 245 g, a gold chocolate colour and a 6-colour starter set. For your own blends you’ll also find pure cocoa butter as granules and drops.
Ideas for colourful pralines
With coloured cocoa butter, praline shells become tiny works of art. For Christmas, try sangria red, forest green and shimmering honey gold; spring shades such as pink, mint green, lavender or lime green suit Easter and Mother’s Day. Snow white, soft silver or navy blue create elegant wedding pralines, while ocean blue and gemstone blue add depth to galaxy designs. Chocolate bars, lollipops and figures can be decorated the same way.
How to apply cocoa butter colour
- Warm up: coloured cocoa butter comes pre-tempered. Shake the bottle well and warm it in a bain-marie or in the microwave in short bursts to about 35 °C – never above 40 °C, or the stable crystal structure is lost and the shine suffers.
- Apply: by brush, finger, sponge or airbrush straight into the clean, well-polished mould. Brush splatters or fingerprints create lively effects.
- Layer: accents first, then the base colour; let each layer set briefly. A final layer of white makes the colours pop against dark chocolate.
- Shell: once the colour has set, line the mould with tempered couverture. The colour bonds with the chocolate and releases together with it.
Combinations and useful helpers
The basic colours can be mixed: sun yellow and night blue make green, while polar white lightens any shade. Pure cocoa butter granules or drops are used for thinning and for making your own colours with powder. Combining matt and shimmering shades in the same praline creates striking contrast, for example night blue with shimmering soft silver. To colour the whole chocolate mass, also see our Powder colour for chocolate and Liquid chocolate colours categories.
What to look for when buying
The 6-colour set is ideal for getting started. If you often use the same shade, go for the larger 315 g or 225 g sizes or the 245 g Mona Lisa colours. Matt shades look classic and refined, while shimmering versions such as copper, bronze, honey gold or rose quartz add sparkle. Pure cocoa butter comes as 250 g granules and as 2.5 kg organic granules.
Frequently asked questions about coloured cocoa butter
How is cocoa butter colour different from regular food colouring?
Cocoa butter colour is fat-based. That is why it blends with chocolate and stays glossy, whereas water-based colours can make chocolate seize.
Why is my coloured praline not shiny?
Usually the colour was overheated – above 40 °C it loses its pre-tempering – or the mould wasn’t polished well. A room that is too warm or waiting too long before shelling can also dull the shine.
How should coloured cocoa butter be stored?
Cool, dry and away from light, tightly closed. Before the next use, simply warm it gently again and shake well.
You’ll find the full range for colouring chocolate in the Food colouring for chocolate category. For recipes all about chocolate, visit our chocolate blog.