The White Chocolate Colour is ideal for your chocolate colouring. It is used for decorating your own transfer sheets and adding dramatic colours to chocolate work in general. Made from coloured cocoa butter it is specifically designed to add vibrancy to chocolate. It is easy to use, making it simple to create handmade chocolates with a difference. Simply heat it gently in a microwave to melt it, then brush the colouring over a chocolate mould or onto an acetate sheet to create colourful designs that will transform your chocolate work.

White colourings without titanium dioxide take the yellow edge away. It helps brighten sugar paste and helps in reducing the yellow tinge in buttercream and chocolate.

Usage Instructions: Remove the lid and microwave on full power (800w) for 10 second intervals until the contents have started to melt. Stir well and repeat until fully melted. Alternatively, melt the colouring by placing the pot in warm water.

Please be aware that the appearance of these colourings inside the pot can cause alarm, due to the "mould like", white markings and circular marks on the cocoa chocolate. Sugarflair assures that these marks are not mould and they are a natural process of separation known as cocoa butter bloom or "fat bloom." This "bloom" is caused during the manufacturing process when the colouring is cooled or tempered causing uneven crystals to form. For mould to grow it requires water and chocolate is classified as anhydrous (does not contain water). If you re-melt the chocolate colouring the marks will disappear and it will work and taste as expected.

Maximum usable dose: amount which is needed.

Ingredients: cocoa butter, colour: E170i calcium carbonate.

This product is: Kosher certified, suited for vegetarians, suited for vegans.

Net content: 35 g.