Pavoni Liposoluble Colours Red 40g

Water Soluble Red Food Colouring

Pavoni Liposoluble Colours Red 40g is a professional oil based food colouring designed for colouring chocolate, cocoa butter and other fat based preparations. This concentrated red food colour disperses evenly into melted chocolate and compound coatings, delivering a clean, vibrant shade without altering texture or consistency. Because it is liposoluble, it blends smoothly into ingredients that contain fat, rather than water, making it the right choice for chocolate work and decorative finishes.

Ideal for chocolatiers, pastry chefs and keen home bakers, this red chocolate colouring is perfect for moulded chocolates, bonbons, cocoa butter spraying and decorative detailing. It allows precise colour control when creating themed desserts, celebration treats or showpiece work. When you need a reliable red food colouring for chocolate that performs consistently and gives a professional finish, this compact 40g pot offers both intensity and ease of use.

Key Features:

• 40g pot.
• Liposoluble oil based food colouring.
• Specifically formulated for chocolate and cocoa butter.
• Highly concentrated for strong colour payoff.
• Suitable for professional and home baking use.
• Produced by Pavoni Italia.

Recipe Inspiration:

• Red Cocoa Butter Spray for Bonbons: Blend a small amount into melted cocoa butter and spray into polycarbonate moulds before casting chocolate shells for a glossy red finish.
• Ruby Style Chocolate Decorations: Mix into white chocolate to create red shards, curls or plaques for cakes and plated desserts.
• Coloured Chocolate Drip: Tint white chocolate or compound coating and drizzle over celebration cakes for a bold decorative effect.
• Hand Painted Chocolate Details: Use a fine brush with coloured cocoa butter to paint patterns or accents inside chocolate moulds before filling.

What does liposoluble mean in food colouring?

Liposoluble means the colour dissolves in fat rather than water. This makes it suitable for chocolate, buttercream with a high fat content, cocoa butter and ganache, where water based colours would cause seizing or streaking.

How do you use oil based red food colouring in chocolate?

The colouring should be added to melted chocolate or cocoa butter and stirred thoroughly to ensure even distribution. Only a small quantity is needed due to its concentration, and it should be incorporated while the mixture is fluid for the best result.

Why is water based colouring not suitable for chocolate?

Chocolate reacts poorly to water and can seize, becoming thick and grainy. Oil based food colouring avoids this issue because it integrates with the cocoa butter content, maintaining a smooth, workable texture.

Ingredients:

 E129 (tit. 47%) - May contain traces of NUTS and MILK - Aluminium 17%.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.