I have been using different combinations of red beet, tumeric and annatto for a while now and have been getting some really great results. One problem I have is the visual shelf life. When ever annatto borders white chocolate ( see attached pics) it tends to migrate into the nearby area affecting my product's appearance enough to be a problem as far as longer shelf life is concerned. Any thoughs on the reasons for migration as well as ideas on how I can slow the migration down ?
30 - 60 days later
updated by @chocotoymaker: 07/03/15 08:52:17AM