Colouring Modelling Chocolate

Colouring Modelling Chocolate

A regular question I get asked is “Which food colouring is best when colouring modelling chocolate?”

There’s only one thing for it! It’s time to experiment. I was really pleased and surprised with the results we found with this!

food colour chocolate modelling paste partyanimalonline
The food colourings used in today’s experiment

Hopefully it will help you guys out and answer some of the questions you have been unsure about and saves money with buying food colours that won’t work for what you want them to do.

All good experiments need a controlled variant. In this case we used Squires Kitchen White Cocoform Modelling Chocolate – this is the item that remains the same throughout the experiment making it as fair as possible.


Our Independent variable is the different types of food colour. For each 10g piece of modelling chocolate we added a small amount of different colouring to see how well it mixed, if it repelled, congealed or had any other strange effects.

What I Used


I used 10g of chocolate modelling paste and mixed in the food colouring to each by simply kneading it through the paste. I did the same for each piece and then left the modelling chocolate for 30 minutes to see if the colour remained well mixed and the paste didn’t have any strange effect stopping it being as pliable etc.

Success ALL ROUND!
Success ALL ROUND!


All three colours mixed extremely well in to the paste, they all changed to a nice deep colour and held the colour well. I didn’t notice a change in texture to the paste or hardness. The colour stayed mixed throughout the time and did not begin to seperate.

I was surprised at my finding as chocolate is oil based and 2 of these food colours are water based which makes them want to repel each other, this would mean that if using on plain melted chocolate both the gel and paste colours wouldn’t work but thanks to the stabiliser in modelling chocolate (often corn syrup) it allowed the colour to be mixed in well and stay mixed!

Another use for all of these ranges although please be aware that if your modelling chocolate is home-made and not the Squires Cocoform you may find your results vary slightly.


  • White Chocolate Modelling Paste + Sugarflair Blossom Powder = Successful Mix
  • White Chocolate Modelling Paste + Sugarflair Paste Colour = Successful Mix
  • White Chocolate Modelling Paste + Rainbow Dust ProGels = Successful Mix

These food colours have also been tried and tested over the years with the following media’s, with success!

  • Sugarpaste
  • Modelling Paste
  • Flower Paste
  • Marzipan
  • Pastillage
  • Royal Icing
  • Biscuit Mix
  • Cake Mix
  • Macaroon Mix

….and many, many more…

Dusting on to chocolate.
Dusting on to chocolate.

Sugarflair Blossom Dusts also dust on to chocolate extremely well, a great way to give your creations a more realistic finish.


If there’s one I haven’t listed feel free to ask in the comments below and if you enjoyed reading about our experiment why not ask us what you would like us to test next!

All products can be found at great prices on our website.

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