Being committed to working with Organic, Fair Trade ingredients has come with limitations. When we first started to make chocolates in 2005 there was only one distributor of Organic couverture, La Simebra, and they had only just begun. Finding distributors or stores that regularly stocked organic ingredients such as nuts and herbs were few and far between. While much of that has changed in the last decade and a half the one thing that has remained elusive until very recently was food colouring.
Most people who work with natural and organic food who want to add some colour to their palate naturally turn to any number of ways to dye food with beets or cabbage or blueberries. Which is great if your are working with food that at some stage involves cooking with water. Unless of course you’re working with chocolate in which case water can not be introduced. Water will immediately cause chocolate to seize. Even high humidity will cause your chocolate to become thick, gloopy and unworkable.
While we have had initial success experimenting with different colours of food powders, like yellow and green, red is a different story. Jennifer once experimented with adding raspberries crushed and seemingly deprived of all remnants of H20 to a tempered bowl of chocolate. Even with trance elements of water left in the raspberries it still caused the chocolate to seize. It began to feel as though Hernán Cortés himself was guarding the kings vault of the scarlet secret.
Fortunately a team of people more familiar with natural colouring managed to produce a dye that is natural, organic and works well with chocolate. While we are still in the early days of learning how to create different shades using single colours with white chocolate as the base, Trucolor is not only natural and organic but it has also aloud us to produce Red and Pick for Valentine’s.