Colour Mill
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With oil-based Colour Mill colours you can tint fat-rich mixtures intensely and evenly – from chocolate and buttercream to ganache. These fat-soluble paste colours bind with fat rather than water, so they come into their own exactly where conventional gel colours reach their limits. Our range includes more than 50 shades in 20 ml bottles, plus popular core colours in 100 ml.
What Colour Mill is ideal for
Thanks to their oil blend, the colours are remarkably versatile. They are suitable for, among other things:
- chocolate and Candy Melts – the colour blends in without the chocolate seizing or turning lumpy
- buttercream, ganache and cream cheese frosting
- sugarpaste and marzipan
- macarons and cake batter
The colours are highly concentrated, so just a few drops are usually enough. With strong shades such as red or black, it is worth letting the coloured mixture rest for a while, as the colour may deepen further.
How to use the colours
Shake the bottle well before every use so that the pigments and oil combine again. Add the colour drop by drop and stir thoroughly before adding more. Chocolate is best coloured when melted. All Colour Mill shades can be mixed with one another, making it easy to create your own tones, from soft sage green to deep merlot.
Sizes and sets
The starter set with 12 x 20 ml is a great place to begin. If you love soft palettes, choose the Pastel set; the Tropical, Fairy Tale and Pool Party sets also offer carefully matched shades. For larger quantities, for example when baking cakes in batches or for professional patisserie, core colours such as black, red, yellow, pink and forest green are available in a 100 ml bottle.
Frequently asked questions about Colour Mill
Can I add Colour Mill directly to chocolate?
Yes. These oil-based colours are made for chocolate and Candy Melts and will not cause the mixture to seize, as can happen with water-based colours.
Are the colours also suitable for buttercream and batter?
Yes, Colour Mill colours buttercream, ganache, frosting, sugarpaste, macarons and cake batter evenly.
Why do I need to shake the bottle before use?
When left standing, the pigments and oil can separate slightly. Shaking the bottle well restores an even, vibrant colour.
See also: Food colouring for chocolate · Coloured cocoa butter · Buttercream & frosting