Violet Oil-based Colouring for White Chocolate Fountains
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Create Magical Purple Shades in Your Chocolate
Chefmaster Violet Oil-Based Colouring is made for use with chocolate, fondue, coatings, and other fat-based mixtures. This smooth-blending, oil-soluble colour gives an even tone without seizing or clumping — ideal for white chocolate and cocoa butter work.
It can also be added directly to melted white chocolate in your , creating a beautiful flow of violet colour that’s perfect for events, themed parties, and dessert displays. Add a few drops for soft lavender tones or more for rich purple hues.
This colour is a favourite for Easter desserts, wedding displays, mermaid or unicorn themes, and lavender-inspired creations. Whether you’re coating strawberries, colouring fondue, or decorating cakes, it adds a touch of fun and creativity to your desserts.
How to Use Violet Oil-Based Colouring
Chefmaster Candy Color is highly concentrated — start small and add one drop at a time, stirring well between additions. You can easily build your colour from delicate lilac to deep violet.
If your chocolate thickens slightly while colouring, stir in a touch of cocoa butter or vegetable oil to keep it smooth and glossy.
Tip: Always use oil-based colouring for chocolate. Water-based dyes can make it seize or grainy, while oil-based colourings blend smoothly with cocoa butter for perfect results.
Suitable for a Wide Range of Fat-Based Recipes
This violet colouring is suitable for any fat-based product where water-based colours won’t blend properly.
It’s great for:
• Cocoa butter – airbrushing, painting, or mould decoration.
• Candy melts and coatings – ideal for themed treats and event catering.
• Buttercream and icings – perfect for unicorn cupcakes, Easter eggs, and lavender cakes.
• Fondue and ganache – fun, colourful options for dessert bars.
• Ice cream coatings – eye-catching finishes for frozen desserts.
Product Approximate Volume:
59ml
Product Approximate Dimensions:
35mm diameter x 120mm
Storage Instructions:
Store in a tightly closed container in a cool place. Avoid exposure to direct sunlight or heat. Mix or shake well before each use.
Shelf Life From Production:
2 Years.
Please Note: Remaining shelf life of actual product received will vary.
Primary Packaging:
Bottle.
Ingredients:
SOY Lecithin, Propylene Glycol, FD&C Red 3 (E127), FD&C Blue 1 (E133).
Produced in a facility that also handles EGG.
Allergens in BOLD & CAPS.
Dairy Free: Yes
Gluten Free: Yes
Halal Suitable: Yes
Halal Certified: No
Kosher Suitable: Yes
Kosher Certified: Yes
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
While we strive to provide accurate product information on our website, manufacturers may occasionally change their ingredient lists or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
59ml
Product Approximate Dimensions:
35mm diameter x 120mm
Storage Instructions:
Store in a tightly closed container in a cool place. Avoid exposure to direct sunlight or heat. Mix or shake well before each use.
Shelf Life From Production:
2 Years.
Please Note: Remaining shelf life of actual product received will vary.
Primary Packaging:
Bottle.
Ingredients:
SOY Lecithin, Propylene Glycol, FD&C Red 3 (E127), FD&C Blue 1 (E133).
Produced in a facility that also handles EGG.
Allergens in BOLD & CAPS.
Dairy Free: Yes
Gluten Free: Yes
Halal Suitable: Yes
Halal Certified: No
Kosher Suitable: Yes
Kosher Certified: Yes
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
While we strive to provide accurate product information on our website, manufacturers may occasionally change their ingredient lists or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: What type of chocolate does this work best with?
A: Oil-based colouring works best with white chocolate, as it gives a neutral base for bright, true colours. In milk or dark chocolate, the cocoa colour will overpower the dye and create a muted shade.
Q: Can I make lighter or darker purples?
A: Yes. Add one drop at a time to build up from soft lilac to deep violet.
Q: Why do oil-based colourings work better with chocolate?
A: Chocolate contains cocoa butter, which is fat. Oil-based colourings mix smoothly with fats for even results, while water-based dyes can cause seizing.
Q: Does it affect the flavour?
A: No. It’s completely neutral and won’t alter taste.
Q: What else can I use it for?
A: It’s also suitable for cocoa butter, candy melts, buttercream, fondue, ganache, and ice cream coatings.
Q: How is the bottle sealed?
A: Each bottle has a mess-free twist-top cap and is heat-sealed for safety. Remove the seal before use.
Q: Can I mix different colours together?
A: Yes. Chefmaster Oil-Based Colourings can be mixed to create custom shades. Simply blend a few drops of each colour into your melted white chocolate or coating until you reach the tone you want. Mix small amounts first to test the result.
Q: I’ve noticed that some Chefmaster products contain glycerin. Is it derived from a plant or animal source?
A: The glycerin used in Chefmaster products is plant-based, making it suitable for vegan and vegetarian diets.
Q: How do you get food colouring off your skin?
A: Wash the affected area with soap and water, or use a soft scrub. Dish soap also works well to remove any remaining colour.
Q: How can I stop chocolate from thickening too much when using oil colouring?
A: If you are using a lot of oil-based colouring to achieve bold or dark shades, the chocolate can start to thicken. Adding a little cocoa butter can help loosen the texture and keep it more fluid while colouring.
A: Oil-based colouring works best with white chocolate, as it gives a neutral base for bright, true colours. In milk or dark chocolate, the cocoa colour will overpower the dye and create a muted shade.
Q: Can I make lighter or darker purples?
A: Yes. Add one drop at a time to build up from soft lilac to deep violet.
Q: Why do oil-based colourings work better with chocolate?
A: Chocolate contains cocoa butter, which is fat. Oil-based colourings mix smoothly with fats for even results, while water-based dyes can cause seizing.
Q: Does it affect the flavour?
A: No. It’s completely neutral and won’t alter taste.
Q: What else can I use it for?
A: It’s also suitable for cocoa butter, candy melts, buttercream, fondue, ganache, and ice cream coatings.
Q: How is the bottle sealed?
A: Each bottle has a mess-free twist-top cap and is heat-sealed for safety. Remove the seal before use.
Q: Can I mix different colours together?
A: Yes. Chefmaster Oil-Based Colourings can be mixed to create custom shades. Simply blend a few drops of each colour into your melted white chocolate or coating until you reach the tone you want. Mix small amounts first to test the result.
Q: I’ve noticed that some Chefmaster products contain glycerin. Is it derived from a plant or animal source?
A: The glycerin used in Chefmaster products is plant-based, making it suitable for vegan and vegetarian diets.
Q: How do you get food colouring off your skin?
A: Wash the affected area with soap and water, or use a soft scrub. Dish soap also works well to remove any remaining colour.
Q: How can I stop chocolate from thickening too much when using oil colouring?
A: If you are using a lot of oil-based colouring to achieve bold or dark shades, the chocolate can start to thicken. Adding a little cocoa butter can help loosen the texture and keep it more fluid while colouring.
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