What is the best coloring method to prevent or decrease color fade?
I’m currently using oil-based colorings (Chefmaster and some Wilton) with white Callebaut couverture.
Until now, I’ve only used small amounts of color for drizzle decorations on truffles. I have noticed a slight amount of color fade (especially with pink), but it’s not particularly noticeable, since there is so little of it.
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