Oil-Based Black Food Colouring is essential for coloring high-fat baking mediums like chocolate, buttercream, ganache, and fondant. Here’s a complete guide to help you choose and use it effectively:
🎂 When to Use Oil-Based Black Colour
| Application | Use Oil-Based? | Why? |
|---|---|---|
| Chocolate | ✅ Yes | Prevents seizing, blends smoothly in fat |
| Buttercream | ✅ Yes | Dissolves better in high-fat content |
| Ganache/Fondant | ✅ Yes | Ensures even color, no splitting |
| Macarons (Italian) | ⚠️ Maybe | Only if using fat-heavy fillings or batters |
| Royal Icing | ❌ No | Use gel or water-based coloring instead |
🛠️ How to Use It
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Start with a drop or two – oil-based colours are very concentrated.
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Mix into melted chocolate, buttercream, or fat-based medium.
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Let it rest – black develops deeper over time.
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Optional: Add a bit of black cocoa powder to enhance depth.
⚠️ Tips
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Do not use water-based food coloring in chocolate—it will seize.
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Store in a cool place, tightly sealed.
