{"product_id":"sugarflair-chocolate-colouring-35g-dark-green","title":"Chocolate Colouring 35g - Dark Green","description":"\u003cp\u003eSugarflair's Chocolate Colourings have been specially designed for use with naturally high-fat contents, e.g. chocolate. Unlike other water-based icing colourings, these colours won't split when mixed with fatty substances, making them ideal for colouring chocolates and candy melts. They're also great for creating transfer sheets and for use in moulds.\u003c\/p\u003e\n\u003cp\u003eTo use, place the colour in a microwave on full power (800w) for 10-second intervals, until the product has started to melt. Stir well and repeat as necessary until a liquid consistency is achieved. Please note, the product may become hot during this process. Do not heat to more than 40°C. It is advised to (carefully) use a knife or cocktail stick to poke down to the bottom of the pot to bring the heat up from the base. Alternatively, refit the lid and turn the pot upside down for a brief period during heating intervals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDosages Per kg:\u003cbr\u003e\u003c\/strong\u003eAmount needed per kg varies depending on the colour. Always refer to individual labels, and do not exceed the amount stated.\u003cbr\u003e\u003cbr\u003e0.2g Per Kilo:\u2028 Duck Egg.\u003cbr\u003e0.6g Per Kilo: Light Green, Orange, Red, Yellow.\u003cbr\u003e4g Per Kilo: Dark Blue, Dark Green, Grape Violet.\u003cbr\u003e6g Per Kilo: Brown, Burgundy, Light Blue, Pink.\u003cbr\u003eBlack\/White: No maximum dosage.\u003c\/p\u003e\n\u003cp\u003eThere are 14 colours to choose from. Each pot contains 35g.\u003c\/p\u003e\n\u003cp\u003ePlease be aware that the appearance of these colourings inside the pot can cause alarm, due to the \"mould like\", white markings and circular marks on the cocoa chocolate. We can assure you that these marks are not mould and they are a natural process of separation known as cocoa butter bloom or \"fat bloom.\" This \"bloom\" is caused during the manufacturing process when the colouring is cooled or tempered causing uneven crystals to form. For mould to grow it requires water and chocolate is classified as anhydrous (does not contain water). If you re-melt the chocolate colouring the marks will disappear and it will work and taste as expected.\u003c\/p\u003e","brand":"Sugarflair","offers":[{"title":"Default Title","offer_id":55544742150484,"sku":"107761","price":4.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1012\/2297\/3780\/files\/1579098226-31747600.jpg?v=1776184926","url":"https:\/\/www.thecakedecoratingcompany.co.uk\/products\/sugarflair-chocolate-colouring-35g-dark-green","provider":"The Cake Decorating Company","version":"1.0","type":"link"}