How To Make Blue Chocolate Covered Strawberries

How to make royal blue chocolate covered strawberries?

Dipping and decorating –

1. LINE a baking sheet with wax paper, parchment paper, or aluminum foil.
2. DIVIDE melted white chocolate in half into two small bowls.
3. ADD 6 – 10 drops blue gel food color to one bowl and STIR until thoroughly blended.
4. HOLD 1 strawberry by stem.
5. DIP strawberry three-quarters deep into white chocolate and SWIRL gently until coated.
6. SHAKE gently to ALLOW excess chocolate to fall back into bowl.
7. PLACE dipped strawberry onto prepared baking sheet.
8. ALLOW strawberry to rest until chocolate is set.
9. HOLD strawberry by stem again.
10. DIP strawberry one-quarter deep into blue chocolate and SWIRL gently until coated.
11. SHAKE gently to ALLOW excess chocolate to fall back into bowl.
12. PLACE dipped strawberry onto prepared baking sheet.
13. SPRINKLE blue chocolate section with red, white, and blue sprinkles.
14. ADD red icing stripes to white chocolate section.
15. REPEAT with remaining strawberries.
16. CHILL strawberries in refrigerator 15 – 30 minutes.
17. INSERT 1 popsicle stick into bottom of each decorated strawberry (optional).
18. SERVE immediately.

PRO TIP: Chocolate-covered strawberries are best served the day they’re made. But you can store them overnight in the refrigerator. Let them sit at room temperature about 30 minutes before serving, and pat them dry if any condensation forms.

How do you dye blue strawberries?

Directions: – To make blue colored sugar, take a jar with a tight fitting lid and add your sugar. Add 2 drops of blue food coloring, put on the lid and shake well. Continue adding drops of food coloring and then shaking until you reach the color of blue you want.

1. Pour into a small bowl so that you are able to dip the strawberries into it.
2. Wash and dry strawberries.
3. Leave on the stems.
4. Melt the white almond bark.
5. Line a baking sheet with parchment paper.
6. Dip a strawberry into the melted almond bark until it is 2/3 of the way covered.
7. Shake off any excess.
8. Dip the bottom third into the blue sugar.

Place onto the parchment paper. Repeat with the remaining strawberries. Store in the refrigerator.

How do you make chocolate blue?

To make dark blue chocolate, you will need: -1/2 cup cocoa powder -1/2 cup melted chocolate -1/4 cup milk -1 teaspoon vanilla extract – Blue food coloring Instructions: 1. In a bowl, whisk together the cocoa powder, melted chocolate, milk, and vanilla extract.2.

1. Add blue food coloring until desired color is reached.3.
2. Pour mixture into a mold or onto a sheet of parchment paper and freeze until solid.4.
3. Enjoy your dark blue chocolate! How do you make navy-blue chocolate? After melting the chocolate into a smooth consistency, gradually add the food coloring.
4. Because too much oil-based food coloring can cause the mouth to stain, light colors are best used with caution.

It is extremely simple to color chocolate with oil-based candy colors, Color white modeling chocolate with gel, liquid, or powdered food coloring. The powder is edible and can be used to add color and sparkle to chocolate. Wilton food coloring is derived from concentrated oils and is used to melt chocolate.

What types of food coloring are good for white chocolate? Pure White Chocolate is white or yellowish, or cream in color. Ruby chocolate, also known as pink chocolate, was introduced in 2017. Sugarflair’s Chocolate Colourings have been specially designed with naturally high-fat content, such as chocolate.

It can be painted on a plate with chocolate paint, which is an edible sauce. Chocolate is used to make the candy, along with a water-like liquid and some corn syrup. How do I mix fondant and modeling chocolate ? Chocolate modeling can be done in just about any medium, including fondant, gumpaste, and Tylose powder.

How do you make chocolate brown ? You can easily and completely transform an ordinary bottle of paint into a rainbow by combining blue, yellow, and red hues. Colors like red, black, and yellow come in a variety of shades of brown, as do colors like black, orange, and black. Gel food colors produce outstanding color without the use of a lot of liquid.

Only a few drops of gel color will give you the same or better results as a teaspoon of liquid color. Blue Chocolate is a decadent hybrid that combines Blueberry and Chocolate Kush to create a delicious, balanced, and functional combination.

How do you make baby blue?

If the project you’re working on requires percentage representation, baby blue is made of 54% red, 81% green, and 94% blue.

How do you get blue dye naturally?

Blue can be a difficult colour to find naturally to dye with so how do natural dyers create blue colours? Let me tell you more. There are two main sources of blue for natural dyers; Indigo and Woad. Both contain the blue coloured chemical, Indigotin, though Woad also contains very small amounts of other colour chemicals too.

What foods dye blue?

Artificial food dyes and colourants are everywhere. There are seven main artifiical food dye colours that appear in many of the foods we consume on a daily basis. Each dye has a different use and could potentially lead to different health issues along the way.

Blue Dye #1 – Also referred to as Brilliant Blue or Blue 1, this artificial food colourant is often found in baked goods such as cakes, cupcakes and cake pops to give them a bright colouring. Ice creams, canned peas, popsicles, and icing sugar often contain this too. You’ll also find this food dye in many drinks, desert powders, and cereal. If you or your child are a fan of blue candy, you’ll probably find Blue #1 in the ingredients. Many drugs also contain this colourant to give them a bright blue hue. Blue #2 – Royal blue or indigo in colour, this dye is also known as Indigotin and Indigo Carmine and it is the only artificial food dye that does not have a petroleum base. Blue No.2 is also often found in bright beverages such as sports drinks or energy drinks. Candy, pet food, and many drugs contain this popular artificial colourant. Citrus Red #2 – While this Citrus Red No.2 has been found to increase instances of bladder cancer and tumours in rats and mice 5, it can still be found in low levels in the skins of Florida oranges which are dyed to give them their vibrant hue. It is not used as commonly as other dyes anymore. Green #3 – The ‘ Fast Green FCF ‘ dye, also known as ‘ Food green ‘ is sea green or turquoise in colour, is one that may affect even those who tend to steer clear of sweets and bright treats. Found in many cosmetic products, drugs, lipsticks, and body creams, this dye has a widespread reach. It can also be found in certain ice creams, beverages, and candies as well as processed vegetables, canned peas and even fish. Red Dye #3 (Erythrosine) – If you love the sticky sweetness of maraschino cherries, there’s a good chance you’ve ingested this cherry pink food dye. Found in many cakes and candies, the Red No.3 dye is used to give maraschino cherries their signature ruby red colouring. Sausage casings, canned fruit and many oral medications are also known to contain this dye. Red #40 – Allura Red (which is orange red in colour), as this particular dye is also known, is one of the most commonly used and consumed food dyes on the market. It has been singled out as one of the main culprits in triggering hyperactive behaviour in children with a large number of studies looking into this particular case. Found in a number of well-known foods including cheese-flavoured potato chips, cereals, candies, beverages, barbecue sauces, fruit bars, and even ice tea, this food dye is everywhere. Yellow Dye #5 – Another food dye that has been blamed for causing a number of hypersensitivity reactions (i.e. allergies ), Yellow No.5 (or Tartrazine ) has been added to foods around the world for many years. Baked goods, pet food, candies, cereals, desserts, powdered drinks, and cosmetics all contain this particular food colourant. Lemon yellow in colour, this dye is a popular additive to many foods and even cosmetics and medications. Yellow #6 – Also known as Sunset Yellow and more orange in colour then it’s Yellow #5 counterpart, this is the last of the well-known food colourants found in different foods, cosmetics and drugs. Cereals, beverages, candies, jellies, sausages, cosmetics, and drugs have all be found to contain this food dye. It’s almost guaranteed that those living in Western society have ingested any, if not all, of these dyes and colourants at least once in their lifetime.

According to a diet and nutrition study from 2010 2, three of these dyes ( Red #40, Yellow #5, and Yellow #6 ) make up at least 90% of all dyes used in food in the United States. References 2. US National Library of Medicine National Institutes of Health.

Which food coloring makes blue?

Blue Foods! Colorful Cooking Without Artificial Dyes Blue is notoriously scarce in the palette of natural foods. And among foods that are called blue, few of them have a purely blue (not purplish or greenish) pigment. But with the scarcity of naturally blue foods, you have to take what you can get, so forgive me if some of the foods on my list are merely blueish.

• Up until this point the color study has been able to focus on relatively normal plant foods, and how to keep them colorful.
• But with blue, things are going to get weird.
• Researching and testing for this article I felt a little like a mad scientist- (pH strips, mold, simmering pots of blue liquid).
• Most of the blue foods that I’m discussing get their pigments from anthocyanins.

Most anthocyanins have unstable pigments that are affected by the pH they are exposed to. Red cabbage is the classic example- it can turn bright red, purple, blue or dark blue-green depending on the acidity it is exposed to. Most color changing anthocyanins will lean toward the blue/purple range in basic conditions and lean toward the purple/red range in acidic ones.

So you’ve found a blue food? Odds are, if you add an acid it will turn purple. And if you have a purple food and add acid? Odds are it will turn red. And there’s one big catch to this whole fun pH color changing thing: nearly all foods are acidic. Yeah. So how are you supposed to cook with blue? Well, there are a few exceptions- foods and preparation methods that introduce little enough acid to keep the hue blue (and cheating here and there with a pinch of baking soda).

And there are a few exceptions to the variable anthocyanin rule that will allow you different cooking techniques but still give a little blue. I’ve grouped these blue foods into Anthocyanins (the color changers) and others. So put on your lab goggles, pull out your pH strips and get ready for some weird, blue food adventures.

Blueberries- Blue Corn- Red Cabbage- Purple Potatoes- Cornflowers- Borage- Butterfly Blue Pea- Other Blue Pigments Blue Cheese- Pickled Garlic- Bluefoot and Blewit Mushrooms-

Blueberries look blue when you pick them, but then they turn red/purple when they are crushed. The pigment in the skin is blue at a neutral pH, but turns red when exposed to the acid of the berries. With blueberries, I usually find the flavor much more important than the color, and the flavor is better when it is acidic.

1. Blueberries will even turn green if they are exposed to too much of a base, such as in a pancake batter or muffin mix.
2. To avoid this discoloration either decrease the baking soda/powder in the recipe or add more acid, such as lemon juice or buttermilk.
3. Blue varieties of corn are packed with anthocyanins.

In acidic conditions blue corn will appear purple, in basic conditions it will be more blue. Try substituting blue cornmeal for yellow cornmeal in cornbread or tortillas. Red cabbage is the most common natural blue food coloring here in the States. Cooked red cabbage leaves will eventually turn bluish purple if soaked in a slightly basic solution.

1. To make a blue food dye, slice up red cabbage leaves and boil for 10-15 minutes.
2. Strain out the cabbage, reduce the liquid until it is thick and syrupy (the cooking liquid from a whole cabbage will reduce to about a quarter of a cup.
3. Now you have an intensely purple syrup.
4. Add just the tiniest pinch of baking powder (you really have to go slowly here or you can turn the whole batch green).

Keep adding baking soda in very small amounts until the color just turns blue. It is important to add only enough baking soda not only for the color, but for the flavor. Small amounts of baking soda have a negligible effect on taste, but add to much and it will taste terrible.

Now you have a blue dye, As unappetizing as boiled cabbage and baking soda sounds, the flavor of the dye really is not that pronounced. Use it with a light touch to add blue to icings, cake batters and cookies. but remember that the color can still change. If you add it to an acidic food, it will go right back to purple.

Purple potatoes are a vibrant purple when they are raw, but when they are cooked, the balance turns to a brilliant blue-purple. I’m reaching the limits of my chemistry knowledge here, but this color change is of a different nature than other acid/base changes.

Cooked purple potatoes are susceptible to color changes from acid, but much less so than red cabbage or blueberries. And, exposed to high concentrations of acid, purple potatoes bleach and turn a very light purple- not anything like that intense purple in the raw potatoes. Purple potatoes are also not very susceptible to bleeding their colors out.

All of this makes them a great way to add some unusual color to a plate, without having to worry too much about the pH. Packed with anthocyanins, purple potatoes have a leg up over white and yellow potatoes on the nutrient front. Try substituting them in your potato recipes.

Cornflowers, or bachelor’s buttons, are typically bright blue. The blossoms are edible, and can be added fresh to salads or as a garnish for a dessert plate. Dried flowers can also be added as a garnish. The flavor is very mild and grassy (you’re really using them for the color). Some loose leaf tea blends include cornflowers, which does make a striking display contrasted with the shriveled black tendrils of tea leaves.

As always with flowers, make sure you know your supplier and can verify that the flowers have been grown organically or treated only with food-safe chemicals. Borage is a blue-flowering Italian herb. Often grown nearby tomatoes and eggplant, the borage plant produces big hairy leaves and clusters of little five-pointed blue flowers.

According to some folk medicine traditions, borage flowers are supposed to elevate your mood. And really, how could adding pretty little flowers to your plate not elevate your mood? Add fresh borage flowers to salads or as a garnish to desserts. The last and most spectacular of the blue anthocyanins is the butterfly blue pea flower.

This pea vine produces beautiful, intensely blue flowers. Thai, Malaysian, Burmese and Chinese cooking traditions all make use of this stunning blossom. Pulut tai tai, a Malaysian sticky rice cake seasoned with coconut and pandan, is traditionally speckled blue from pea flowers.

• And the intricately shaped Thai dumpling, chor ladda, resembles a bright blue flower.
• The flowers are also used in Thailand to make a chilled herbal tea, which is thought to be refreshing and cooling.
• The flowers can be dried or used fresh, to make an incredibly vibrant blue infusion.
• I managed to get my hands on some dried butterfly blue pea flowers- and they are remarkable.

The flavor is very mild and herbal with a hint of cucumber. The only catch? The bright, electric blue will turn bright purple in the presence of acids. Since I’m tiptoeing away from the plant kingdom with this inclusion, blue cheese does not get it’s blue from anthocyanins.

1. The blue comes from a mold culture added during the cheese’s processing.
2. The particular mold varies based on the type of blue cheese, but they are all in the Penicillium category.
3. And, yes, it is that same penicillin.(though if you tried to eat enough blue cheese to cure your sinus infection, you’d likely die of heart disease first).

The blue color is typically fairly dark, and is not susceptible to bleeding. When you’re serving cold dishes with blue cheese, try using a string to cut your blue cheese into thin sheets- the mottled surface can be quite attractive and much more interesting than crumbles.

• Usually this chemical reaction comes up with a what on earth happened to my pickled garlic? When raw garlic is pickled, small amounts of sulfur can react with trace amounts of copper from your water or cooking implements.
• So the garlic starts out looking normal and then a few weeks later (mine took two) the garlic turns blue/green.

If you don’t want your garlic to turn blue, you simply ought to boil it briefly before placing it in the brine. Obviously this blue is not an anthocyanin, but trace amounts of copper sulfate. While the amount in pickled garlic is harmless, in larger quantities copper sulfate is toxic.

If we were being picky about hues, these really look a little more purple than blue to me. but they are called blue, and they look rather fantastical, AND they have a remarkable, unique flavor. Bluefoot mushrooms are available at specialty stores in the US (and as a rare mushroom, they have an exclusive price tag).

Blewit Mushrooms are related, but hard to find in the States. Blewit mushrooms are more uniformly blue/purple while bluefoots are, well, blue just at the base. Bluefoot mushrooms have a rich, woody meaty flavor. As with all flavorful mushrooms the flavor spreads beatifully when cooked with cream.

Can you add blue food Colouring to white chocolate?

9 Ways to Color White Chocolate

1. The ingredient list should tell you whether a white chocolate is made with real cocoa butter, or with a cheaper vegetable oil substitute. Imitation products are less likely to seize (turn gritty) than chocolate made with real cocoa butter. Even a drop of water can turn your melted chocolate into a gritty mess. For best results, buy powder or oil-based food coloring from a specialty baking store or online.
   • Use freshly purchased chocolate. Chocolate suffers in flavor and texture when stored too long, especially if it’s the real deal.
   • For detailed chocolate artwork, use a thin dipping or coating chocolate.
   • Oil-based food coloring is best used for light colors, since too much of the coloring can add a bitter taste and stain mouths.
   • These food dyes are more concentrated than liquid dyes. They will stain clothing, skin, and countertops.

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1. As though keeping the chocolate dry weren’t difficult enough, chocolate can also seize if the food coloring is a different temperature than the chocolate. If you are using oil-based food coloring, raise it above room temperature first. (Keep other types at room temperature.)
   • Place the closed bottle in a zip-locked bag. Remove as much air from the bag as you can, then seal tightly.
   • Submerge the bag in a bowl of warm water for 10–15 minutes. The water should feel comfortably warm to the touch, not scalding.
   • Shake the bottle once or twice during the process to distribute heat evenly. Replace water if it has cooled to room temperature.
   • Remove the bottle from the bag and dry it thoroughly.

1. If you do not have a double boiler from a large pan, plus a heatproof mixing bowl or small pan that can sit atop the larger one. Start with just the large pan, uncovered. Heat 1–3 inches (2.5–7.5 cm) of water until it reaches a low simmer.
   • Dry the top container and a stirring utensil thoroughly while you wait, even if they don’t look wet. A rubber or silicone stirrer is ideal, since wooden spoons may contain absorbed moisture.

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1. The timing depends on which type of food coloring you are using. Read the full instructions below before you start, since you may need to change the order of the steps:
   • Add powdered dye as soon as the chocolate starts to melt.
   • You can add oil-based dye after the chocolate melts, as long as you warmed the dye as described above.
   • Liquid dye is less likely to cause seizing if added right away, before the chocolate melts. (This is why there is no need to warm the dye in advance.)

1. Put the chocolate into the top portion of the double boiler, which should still be at room temperature. Place this container on top of the simmering pan. The indirect heat from the steam will warm the chocolate slowly, keeping it below seizing temperature.
   • If using a chocolate bar, break it into small pieces of roughly equal size.
   • Make sure your hands are completely dry. Any moisture could ruin your chocolate.
   • If using chocolate with real cocoa butter, you may set aside 1/3 of the chocolate for later use. This is only necessary if you want your chocolates to look glossy.

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1. White chocolate burns very easily, and should never get above 115ºF (46ºC). Keep the heat on the lowest setting, or turn it off completely if melting a small batch of chocolate. Stir slowly and constantly until smooth, then remove from heat.
   • If the instructions above call for adding the dye before the chocolate is melted, see below for more information.
   • If melting a large batch of chocolate (several pounds or kilos), a chocolate thermometer or an instant-read thermometer with 1 degree increments is highly recommended. Keep the chocolate between 100 and 110ºF (37–43ºC).

1. Most powdered and oil-based food dyes are more concentrated than the common liquid type. Add in small increments and stir in thoroughly before deciding whether to add more.
   • Shake bottled food coloring well before adding.
   • If the chocolate seizes (turns gritty), remove it from heat and stir in a neutral-flavored vegetable oil a spoonful at a time. The chocolate will usually smooth out again, but this can affect the flavor.

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1. Temper the chocolate (optional), If your white chocolate contains real cocoa butter, it may end up dull and slightly soft after melting and setting. This doesn’t affect the taste, but you can restore the gloss if you like by “tempering” the chocolate. There are many ways to do this. Here’s a common approach that doesn’t require any extra equipment except an accurate thermometer:
   • Remove the chocolate from heat and wrap a towel around the base to keep it warm.
   • Add chopped, unmelted chocolate until you have a ratio of 1 part unmelted chocolate to 2 parts melted.
   • Stir constantly until the chocolate reaches 80–82ºF (27–28ºC), and all the chocolate has melted.

1. Many chocolatiers cool their chocolate slowly at room temperature, so it is less likely to crack or sweat. Others prefer to let it set in the refrigerator for 10–20 minutes, which may work better if your kitchen is warm or humid. Store your finished chocolate in a cool, dry room away from light.
   • For best results, place paper towels in your refrigerator to absorb moisture.
   • If you are pouring chocolate into molds or using it as a dip, keep it warm until you’ve finished working with it.

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• Question What is the best way to melt white chocolate? Professional Baker & Dessert Influencer Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990’s, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings. In 2016, Eater named Mathew one of the top 18 chefs to follow on Instagram. In 2018, he appeared in season 18 of the Food Network’s Beat Bobby Flay and won his episode. I prefer to melt my chocolate in a double boiler. I’ll bring my water to a boil, then turn off the stove and sit my chocolate in another pot over the water to let it melt. It’s going to take a little bit longer, but the nice consistency is worth the wait. If I’m in a rush, I might use the microwave and melt it down with the microwave set to about half-power, stopping and stirring every 15 seconds.
• Question What is caramelized white chocolate? Staff Answer This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness. Caramelized white chocolate is a type of chocolate that has been created by heating the chocolate to the point where the sugars caramelize. It produces a chocolate that is off-white, a light golden color. It still tastes sweet but also caramel-like.
• Question Could I use gel colouring for white chocolate? Yes, you can use white chocolate for this.

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• Double boiler (bain marie)
• Rubber or silicone spatula or stirrer
• Food coloring — powdered or oil-based strongly recommended
• Bowl & zip-locked bag (if using oil-based food coloring)
• Additional white chocolate for tempering (optional)

Thanks

Advertisement Co-authored by: Professional Baker & Dessert Influencer This article was co-authored by, Mathew Rice has worked in restaurant pastry kitchens across the country since the late 1990’s, and currently owns Pink Door Cookies in Nashville. His creations have been featured in Food & Wine, Bon Appetit, and Martha Stewart Weddings.

• Co-authors: 16
• Updated: May 26, 2023
• Views: 469,518

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“After turning my melted chocolate into an unusable mess, I checked on here to see where I had gone wrong. I got loads of tips to get it right. Really great, simple to follow, and just what I needed.”,”

: 9 Ways to Color White Chocolate

Does food coloring work with chocolate?

How to dye chocolate – Knowing how to dye white chocolate is a valuable skill to have in the kitchen. Remember to keep all utensils and bowls completely dry when you’re melting chocolate. Don’t let any water touch the chocolate, or it can seize up quickly and become lumpy and grainy.

1. Try to use top-quality chocolate with high cocoa and cocoa butter content,
2. That way, you’ll get a silky and glistening texture.
3. We don’t recommend using chocolate chips.
4. They don’t melt easily or smoothly.
5. What’s the best food coloring to use for chocolate? There are a few different methods to add color to chocolate.

It’s not a good idea to use water-based food coloring gels because of chocolate’s sensitivity to moisture. It won’t combine well. Food coloring powders are one of the best options for coloring chocolate. From cake decorating shops, you can usually find powders specially created for dyeing chocolate.

• A tiny pinch of powder goes a long way and mixes with the chocolate effortlessly.
• Whisk it in while the chocolate is still melting, and you’ll be stunned by the vibrant pigment.
• Oil-based coloring dyes can also give good results,
• Add only a drop at a time to control the strength of the color and maintain the smooth texture of the chocolate.

The best time to add the dye is after the chocolate has already melted. Plus, make sure the dye is warmed up before adding it to the chocolate.

How to make Royal Purple candy melts?

Download Article Download Article Not to be confused with white chocolate, candy melts are made with vegetable oil and sugar, and serve as a popular topping and additive to a variety of sweet treats. They’re very easy to prepare, and just need to be melted in a microwave or cooking pot, then recolored with an oil-based food coloring.

1. 1 Melt down your desired amount of white candy melts. Fill a microwave-safe bowl or candy melting pot with 1 bag of candy melts, or however many are needed for your recipe of choice. If you’re using a candy melting pot, turn your device to the “melt” setting, or the highest temperature available.
   • If your microwave doesn’t let you change the power level, use the defrost setting instead.
   • Search online or in your local craft store to find mini melting pots designed for candy melts.
   • Use a double boiler if you don’t have a candy melter or microwave.
2. 2 Stir in 2-3 drops of oil-based food coloring. Add just a few drops of an oil-based food coloring into your bowl or container of melted candy melts, then stir the liquid into the melts. Try not to use traditional, alcohol-based food coloring for your candy melts, as this could cause the mixture to seize. You can find oil-based food coloring online. Advertisement
3. 3 Add more coloring to deepen the hue. It’s much easier to darken the color than to lighten it, so incorporate the first few drops of food coloring well before deciding if you need more. You can also mix shades. For instance, add blue and red to make purple or yellow and blue to make green. Tip: While food coloring can successfully dye your white candy melts, your project may look more vibrant and consistent if you melt colored candy melts.

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1. 1 Opt for white, yellow, or orange melts with red to create pink or coral. Create a coral shade by melting red, orange, and yellow melts at a 1:1:1 ratio. If you’d like to make a rosy pink color, mix 1 red candy melt with 3 white candy melts.
   • For instance, if you were making a large batch of rosy pink candy melts, you could mix 6 red melts with 18 white melts.
2. 2 Use pink, yellow, and white melts to make new shades of orange. Mix orange and white candy melts at a 1:2 ratio when adding them into your melting pot or microwave-safe bowl. To create a more vibrant orange color, fill your melting container halfway with both yellow and pink melts. You can also create a more subtle shade of orange by mixing orange and pink melts together at a 2:1 ratio.
   • For example, to make a large batch of light orange candy melts, you could mix 20 orange melts and 40 white melts together.
3. 3 Mix light green or white melts to create unique varieties of yellow. To make a light, creamy variety of yellow, mix yellow and white melts together at a 1:5 ratio. If you’d like your mixture to have a slightly green tint, fill your bowl or melting pot with equal amounts of yellow and light green melts.
   • To make a batch of cream-colored melts, you could mix 10 yellow melts and 50 white melts together.
4. 4 Create fun green shades with yellow, purple, orange, or blue melts. Combine 4 dark green melts and 1 turquoise melt to create a vibrant, shamrock-green mixture. If you’d like to make a forest green color, mix dark green, purple, and pink melts at a 4:1:1 ratio. To make a lighter, grassy shade, mix 1 royal blue melt in with 20 yellow melts.
   • If you were making a large batch of grass-colored candy melts, you can add 2 blue chips and 20 yellow chips to your bowl or melting pot.
   • If you don’t have dark or light green melts on hand, try experimenting with regular green melts instead.
5. 5 Make a variety of blue shades with yellow, white, or green melts. To make a light, sky blue shade, mix 1 royal blue melt in with 10-15 white melts. If you’d prefer a pure, vibrant shade of blue, add equal amounts of royal blue and white melts to your container. Additionally, you can make a turquoise mixture with 4 regular blue melts and 1 dark green melt.
   • If you don’t have royal blue melts on hand, use the darkest shade of blue that you have.
   • If you were making a large amount of vibrant blue candy melts, you can mix 20 royal blue and 20 white melts together.
6. 6 Create purple shades with blue and pink melts. To make a vibrant purple shade, mix 1 royal blue melt with 7 bright pink melts. You can also experiment with light purple melts, if you have any on hand.
7. 7 Use white, purple, and pink melts to make rosy shades. Create a light, peachy color by mixing white and pink melts together at a 1:4 ratio. If you’d like to make a more vibrant shade, combine your melts at a 1:1 ratio.
   • For instance, if you were making a batch of vibrant purple melts, you can mix 3 royal blue melts with 21 bright pink melts.
   • If you don’t have bright pink melts on hand, feel free to use a regular shade of pink.
8. 8 Mix neutral-toned melts to make a brown or black shade. Combine brown and white melts at a 1:5 ratio to make a light brown color. If you’d prefer to make a rich shade of brown, mix equal amounts of brown and white melts together. Additionally, you can make charcoal-colored candy melts by mixing black and white melts at a 1:3 ratio.
   • For instance, if you need a lot of gray candy melts, you can mix 8 black melts with 24 white ones.
   • If you want vibrant shades of brown and black, melt the candies as is.

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• Candy melter
• Microwave-safe bowl
• Microwave
• 2 pots
• Water
• Spoon
• Oil-based food coloring

Multi-colored candy melts

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How to temper chocolate for dipping strawberries?

Chocolate-Dipped Strawberries

To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.

2010, Ina Garten, All Rights Reserved : Chocolate-Dipped Strawberries