Tutorial: How to Colour White Chocolate

Colouring white chocolate is easy with our range of gel and liquid food colours. Here are a few tips to give you great results every time!

Tools & Ingredients

  • A microwave
  • Queen Food Colour Gels or Liquids
  • A glass bowl
  • A metal spoon
  • 200g white cooking chocolate or candy melts

White Chocolate Cake Pops



Place white chocolate chips or chopped white chocolate into glass bowl.


Melt chocolate. This can be done via microwave or stove top;


Melt chocolate on a low (50%) power setting to avoid scorching or burning it. Heat chocolate in short bursts of 20-30 seconds, and stir between burst of heat with a metal spoon – never a wooden spoon as this contains moisture which might make the chocolate seize. Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it well.


Half-fill a saucepan with water. Make sure your heatproof bowl fits snugly on top of saucepan. Place saucepan on stove, and bring to a gentle simmer. Place bowl on top, making sure it doesn’t touch water. Stir chocolate until melted.


Remove chocolate from heat. Add 1-2 drops of food colour and stir until combined. Add more colour if needed, however be careful with liquid colours as they are water based and may cause the chocolate to seize (go crumbly) if too much is added. We recommend using Gel Food Colours for a more intense colour result.


If chocolate seizes and becomes crumbly, it cannot be corrected and must be thrown out.





Colouring White Chocolate

  • Julie Rigby


  • Kylie

    The gel ruined my white chocolate melts. It’s made the choc not set properly and had cracks all over as I was trying to make thin chocolate pokemon balls. Threw away 3packets worth of white chocolate. I made a batch of blue and a batch red with the melts. Very disappointing for my daughter as we spent hrs preparing. I do not recommend the gel!

    • Queen Fine Foods

      Hi Kylie,

      We’re so sorry to hear of your experience trying to colour white chocolate. While adding too much gel or liquid colour to white chocolate will make it seize and go crumbly (see tip above), the cracks you’ve described have never been encountered in our thorough product testing when we developed our gel food colour range. We generally recommend our colour gels as they contain less water and more pigment, allowing greater colour intensity with less risk of seizing. Our baking team have advised that the cracks may be due to a few things: How long the cooking chocolate has been on shelf, its exposure to sunlight and air as well as any fluctuations in temperature once melted. Hopefully this helps a bit more for next time, but we do find candy melts easier to melt and colour and they’re less sensitive to the elements described above.
      Regards, The Queen Team

  • Goldpenny’s Graffix

    This is the dumbest “guide” I’ve ever seen. I’ve been a pastry chef for 25 years, this person is an absolute idiot. You can not at liquid food color to chocolate! It will cool quickly and turn into a rock. You CAN fix this by adding boiling water, a tablespoon at a time to the mix untill it thins. This isn’t recommended because it changes the consistency of the chocolate. Don’t listen to this guide, you need to use powder food coloring.