How To Paint On Chocolate Pops!

Learn how to paint on chocolate pops with The Sugar Art! 

Today we are using our painting powders, Elite Colors and The Color Solution to create the BEST edible paint on the market! But first, let's talk about the versatility of the Elite Color Collection. Our Edible Paint Powders (Elite Colors, not Master Elites) are activated lake colors, so what you see in the jar is the truest color you will achieve when either painting or dusting your confections. Elite Colors are historically known as "petal dust" in the sugar art industry, and that is exactly where they originated! For gum paste flower artists to bring LIFE, dimension and depth to their beautiful sugar flowers! 

But here at The Sugar Art, we teach how to use them in more ways than that - most especially to create the most amazing matte paint you will ever use on your cakes, cookies, CHOCOLATE treats or any other confections you dream up! Mixed with the unbelievable Color Solution, these Paint Powders will make painting food a breeze. 

Paint On Chocolate

Now, let's learn how to paint on chocolate! The Color Solution is the answer to ALL confectionary painting! Use this amazing dilution solution with matte painting powders or metallics! That would be Elite Colors or Sterling Pearls! Today, we are using Edible Paint Powders, or Elite Colors. 

Creating the perfect consistency is KEY when painting onto any confection. You want to start with a very small amount of Elite Powder and add The Color Solution drop by drop, until you achieve the perfect painting consistency. It will remind you of acrylic paint! The amazing perk to using Color Solution instead of alcohol for confectionary painting are the gums inside of it ... it gives you a MUCH LONGER working time than straight vodka or ever clear.  However, all you have to do is keep adding small drops of Color Solution if the paint begins to dry too much during your process. 

Once you have the perfect painting consistency, simply begin painting ... you will find the smoothest finish with Elite Colors and Color Solution. It will take 3-5 minutes for it to fully dry on your confection, but once it is dry - the Color Solution locks in! 

Edible Paint - Vibrant Colors and Edible Solution

To create your edible paint, you'll need a list of products: a good PAINT BRUSH SET, palette, The Color Solution and of course - your colors! Again, Elite Colors (not Master Elites) and Sterling Pearls are best when creating your edible paint! All products on this project have been listed below!

Bonus Tutorial: How To Temper Chocolate Ed's Way!

Chocolate artists have been honing their craft for millennia. They are esteemed professionals and this is why chocolate is it's own specific class of talent, because it is not an easy medium to work with! It takes a lot of time to learn how to properly temper and color chocolate!

And Ed has been tempering chocolate since he was a teenager, and he claims it was one of the hardest mediums for him to learn. Today, has has some sound advice on how to achieve a proper temper - but, you must follow all of the steps below. It will take TIME so please be PATIENT with the chocolate, and yourself. If it doesn't work out perfectly the first time, keep trying. You'll get there!

1. The most important step is to have the chocolate chopped into smaller pieces, unless you are using chocolate chips. Chocolate chips work just fine.
2. You want the water to just start steaming, but not bubbling, on your double broiler. 
3. After adding the chocolate pieces (or chips) to your bowl - steadily mix the chocolate until it completes melts. You need to continuously mix or the chocolate could burn.
4. Grab a thermometer, because you will need it the entire time. An infrared thermometer works perfect, too. You're aiming for a temp of 110-115 Degree Fahrenheit. 
5. When you reach this temperature, you need to bring it down very quickly adding the fresh chocolate "seed" as Jyoti mentions, unmelted. You're aiming for a temperature of about 90 Degrees Fahrenheit - at which point you can add a little more chocolate to cool it down further. At which point you can add more chocolate until it reaches 83-85 Degrees.
6. Then put it back on the double broiler, continuously mixing, to prevent any hot-spots on the chocolate, getting it back to a temperature of 95 Degrees. 
7. To ensure you have proper temper, add a dollop of your chocolate to a piece of parchment paper. Put in the fridge for 5 minutes and it should hear a clear snap when breaking it in half. It also should not leave any residue on the parchment paper. Both of these are indications that you have a proper temper!
8. You can reheat the chocolate on the broiler, but never exceed 105 Degrees after you achieve temper.

THANK YOU!

Here's two more videos on How To Paint on Chocolate for your review, too!