I was making some chocolate clay to use for the band at the base of a cake, and it needed to be a navy blue color.
This article includes affiliate links that will pay a commission if they’re used to purchase something. As an Amazon associate, I earn from qualifying purchases.
Dark colors in chocolate can be problematic because you have to use a lot of food coloring to get the right color.
Too much liquid color can make the chocolate act funky because it throws the balance of liquids off.
If you want to use real chocolate and not candy melts, you’ll have to start with white and color the chocolate using food colorings.
I started with melted white chocolate and added oil-based blue food color to get it to a medium blue color.
I then used a pot of dark blue Crystal Colors, which is a powdered color so it won’t make the chocolate do anything weird if you use a lot of it.
I ended up using an entire pot of the Navy blue, then I added more oil-based candy color until I got it pretty dark.
Something else to keep in mind is that darker colors tend to get a little darker when they sit for a while, so you don’t want to go too far or you’ll end up with a deeper shade than you want.
Start with a lighter color than you want to end up with, and let it sit overnight, then add some more color in the form of a gel color to darken it.
Or, you can make some darker and some lighter, then mix them to get to the right shade.
Once you have the color in the melted mix right, add the corn syrup to it, let it set up…And here’s the final result…
