What is the best coloring method to prevent or decrease color fade?
Im currently using oil-based colorings (Chefmaster and some Wilton) with white Callebaut couverture.
Until now, Ive only used small amounts of color for drizzle decorations on truffles. I have noticed a slight amount of color fade (especially with pink), but its not particularly noticeable, since there is so little of it.
Ive started doing solid chocolate lollipops with larger swaths of color. In particular, were doing some baby-themed pops (pink, blue, green, etc. filled in the deepest part of the mold, then completing the pop with dark, milk or white) that I want to sell through local hospital gift shops. Our test pops, however, are showing a significant amount of fade, just after a few days. They are currently packaged in cello bags.
Ive researched some other options like using a powdered colorant or colored cocoa butter. Could the cello bags be accelerating the fade? Any thoughts would be greatly appreciated.
Mount Vernon Confections
Mount Vernon, Iowa
updated by @mickey-miller: 04/09/15 09:50:05AM