The white chocolate colour is particularly suitable for chocolate colouring and stamping. It is made from coloured cocoa butter. Here's how: Heat the paint in the microwave or in a pot in a bain-marie and melt (do not heat above 40°C). For stamping, it's best to use an empty ink pad or a piece of wool felt onto which you apply the ink. Then you can stamp away. " Manufacturer's instructions for use: Remove the lid and turn the microwave on full power (800 W) for 10 second intervals until the contents begin to melt. Stir well and repeat the process until completely melted. Alternatively, you can melt the dye by placing the pot in warm water. Please 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. Maximum dose that can be used: required amount. Ingredients: cocoa butter, colour: E170. This product is: kosher, suitable for vegetarians, suitable for vegans."
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