COLOUR MILL
Tiffany - Oil-Soluble Food Coloring 20 ml
Oil-based food coloring for chocolate, ganaches, and rich mixtures.
Colour Mill Tiffany is a concentrated oil-soluble food coloring in a 20 ml dropper bottle. Its oil-based formula blends directly into chocolate, cocoa butter, ganaches, and rich creams without causing the mixture to seize. The Tiffany shade is a fresh, light blue-green, very close to the iconic turquoise blue of jewelry boxes.
Features
- Tiffany shade: a fresh, light blue-green, very close to the iconic turquoise blue of jewelry boxes.
- Suitable for couverture chocolate, ganaches, cocoa butter, and buttercream (fat-based mixtures).
- 20 ml dropper bottle for gradual, drop-by-drop dosing.
- Listed as gluten-free, lactose-free, and vegan.
Ingredients and allergens
Ingredients: Humectant: E422, vegetable oil (rapeseed), colors: E133, E102, emulsifiers: E322, E433.
Please note: This food coloring is oil-soluble and will not dissolve in a water-based mixture (royal icing, syrup). Shake the bottle before use and add the color gradually: it is easier to darken a shade that is too light than to lighten a base that is already too intense. Store away from light and heat, with the bottle tightly closed.
Warning: E102 may have adverse effects on activity and attention in children.
Frequently asked questions
How can I get a more pastel version of the Tiffany shade?
Gradually dilute it in white chocolate or a neutral base, adding the food coloring drop by drop: the Tiffany shade builds quickly, so it is better to start with a small amount and darken it than the other way around.
What is the difference between this food coloring and a standard water-soluble food coloring?
Tiffany is oil-soluble: it binds with fats (chocolate, cocoa butter, rich creams). A water-soluble food coloring, on the other hand, dissolves in water and is suitable for preparations such as royal icing; the two are not interchangeable.
Is this food coloring suitable for molded chocolate decorations?
Yes, Tiffany can be mixed directly into melted couverture chocolate before molding without changing its texture or interfering with release from the mold, provided it is added in a reasonable amount.
