This was very helpful because I a new to coloring chocolate and seen colour mill on a few others videos but never explained why they like them. I am from Chicago and I ordered it last week and it got here today! Excited to try it out.
Thank you for this! I really love your editing/filming style but I am also so glad to see Colour mill at work. I have really wanted to try them, because I could use them for buttercream and chocolate. But I am in the states and its a trec to get it here so now I have a better idea if its worth it! And after trying a bunch of colors, black cocoa powder is my go to for black. Medium keeps its vanilla flavor but the colors develops so nice and deep. But that Colour Mill black looks pretty epic.
What an amazing and encouraging comment. Thank you so so much for the brilliant feedback! It is appreciated more than you know. Thank you also for the support. It means the world. Oh and yes! The Colour Mill black is pretty impressive !
Thanks! I got the white colour mill 1 month ago and it does the job really well! I have seen so many videos with black colouring but they didn't have colour mill black comparison and I purchased some cheap black colour dye thinking... its all the same! I should have purchased colour mill again!!!!!!! Thanks for the comparison
I think either would work to be honest. As there are eggs in SMBC, I’d probably air in the side of caution and use the refrigerator myself. I hope this helps and thanks so much for the feedback and support 😊
Food colour needs to bond with the medium it’s mixed into. The bonding process begins when you first add the colour but doesn’t end for a good 8 hours. I guess it’s a similar principal to dying your hair. The colour needs to ‘process’ in order for it to deepen. Once it’s completely bonded to the medium it was incorporated into, the darkest colour is achieved! Look at me! Sounding like a scientist 🤣! Thanks for the support hunni x
Did you find that the colour mill ones changed the taste of the buttercream at all? I could barely taste any vanilla in my swiss meringue buttercream after colouring and it took on this weird chemical flavour 😬
This colouring doesn't actually change a great deal when you use the heating method as it is an oil based colour and emulsifies really well with buttercream and chocolate without warming it up unlike water based colours like gel food colours. I must admit though, I am curious to see how it would react to the heating method. I may just have to give it a go! Thank you so much for watching and for the support.
