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Pavoni
In Stock
Liposoluble Food Colour | Black Edible Colouring | 40g Powder | Pavoni KA348
£28.50
/ exc vat
£34.20/ inc vat
- High-Colour Density
- Liposoluble Formula
- E171-Free
- Professional Collaboration
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Product Overview
Getting that deep, dramatic black in your chocolate and pastry work can be a real challenge. So often, you’re left with a murky grey or a colour that splits, ruining your finish. This professional black liposoluble food colouring powder from Pavoni is the answer. Developed in collaboration with master pastry chef Emmanuele Forcone, it’s a high-density powder designed to deliver an intense, true black every single time.
Specifically created for artisan chocolatiers, high-end patisseries, and professional bakers, this colouring is 'liposoluble', which is a fancy way of saying it loves to dissolve in fats. This means it will blend seamlessly into cocoa butter, chocolate, and oily ganaches without a single speckle or streak. It’s your secret weapon for creating stunningly sophisticated cakes, bonbons, and desserts that truly stand out.
With its E171-free formula and incredible colour concentration, you're not just buying a colouring; you're investing in consistency, quality, and peace of mind. Forget disappointing results and wasted product. It’s time to give your creations the flawless, professional finish they deserve and make your competitors wonder how you do it.
Key Features and Benefits
- High-Colour Density: A little goes a very long way, saving money.
- Liposoluble Formula: Mixes perfectly with fats like chocolate without ever splitting.
- E171-Free: Meets modern food standards for complete customer peace of mind.
- Professional Collaboration: Designed with a pastry chef for guaranteed pro-level results.
- True Black Pigment: Achieves a deep, intense black, not a disappointing grey.
- Powder Format: Gives you precise, mess-free control over colour intensity.
- Fat-Soluble Perfection: The ideal black edible food colouring for chocolate and cocoa butter.
- Versatile Application: Perfect for colouring chocolate, buttercreams, ganaches, and glazes.
Technical Specifications
- Brand: Pavoni
- SKU: KA348
- Pack Size: 40g
- Format: Powder
- Colour: Black
- Solubility: Liposoluble (Fat-Soluble)
- Key Attribute: E171-Free
- Weight: 0.06kg
Expert Review and Insights
In professional pastry, consistency is everything. There’s nothing more frustrating than a colour that behaves differently from one batch to the next. The Pavoni KA348 powder removes that guesswork entirely. It delivers an intense, non-grainy colour that blends so smoothly into fats, it feels almost magical. This is a must-have for any serious pastry chef or chocolatier.
Sophie Brooks – Chef Tools View Profile →
- Pros: The colour is exceptionally deep and doesn't alter the chocolate's texture.
- Cons: Must be melted into cocoa butter first; not for water-based applications.
Case Study: Real Business, Real Results
"The Cacao Pod," a boutique chocolatier based in York, was struggling to achieve a consistent, true black for their signature line of hand-painted bonbons. Their previous colours often left a grey or green undertone, forcing them to discard expensive batches of tempered chocolate.
"We were wasting so much time and product trying to get a reliable black. This Pavoni powder solved it instantly. The colour is intense, flawless, and we know it will be perfect every single time we use it."
Liam Thompson – Head Chocolatier
By switching to the Pavoni KA348, the team has reduced their colouring prep time by 30% and completely eliminated product wastage due to colour inconsistencies.
Installation and Maintenance Guide
Using the Colouring
- For best results, always melt the powder into a small amount of warmed cocoa butter before adding it to your main batch of chocolate.
- Start with a very small amount on the tip of a knife – this powder is highly concentrated!
- Use a stick blender to create a perfectly smooth, emulsified coloured cocoa butter.
- For an ultra-fine finish when airbrushing, pass the coloured cocoa butter through a fine sieve.
Keeping It Perfect
- Always keep the container lid tightly sealed to protect the powder from air and moisture.
- Store the pot in a cool, dry place, like a pantry, away from direct sunlight and heat sources.
- Make sure any scoops, knives, or utensils you use are completely clean and dry to prevent clumping.
Frequently Asked Questions
Q: What does liposoluble actually mean?
A: It means the colour is fat-soluble. It is specifically designed to dissolve perfectly in fats and oils like cocoa butter and chocolate, preventing the seizing or splitting that occurs with water-based colours.
Q: How do I use this black powder colouring?
A: For best results, melt a small amount of the powder into warmed (around 35°C) cocoa butter, mix thoroughly with a stick blender, and then incorporate that into your melted chocolate or other fatty mixture.
Q: Can I mix this directly into a large bowl of melted chocolate?
A: While possible, you will get a much smoother, more even result by pre-mixing it with a small amount of cocoa butter first. This ensures there are no undissolved specks of powder.
Q: Is this product suitable for vegetarians or vegans?
A: This product is suitable for vegetarians and vegans as it contains no animal-derived ingredients.
Q: Is this black powder food colouring for bakery use also gluten-free?
A: Yes, this product is produced in a facility that handles no gluten-containing ingredients and is considered gluten-free.
Q: Will this colour fade when baked?
A: This colouring is very stable, but extreme heat in baking can sometimes alter colours. It is primarily designed for use in chocolate, glazes, and buttercreams which are not typically high-bake items.
Q: How much powder do I need?
A: It's extremely concentrated. Start with a tiny amount (e.g., less than 0.5g) for every 1kg of white chocolate and add more until you reach your desired shade. A little goes a very long way.
Q: Does this colouring have any taste?
A: No, it is formulated to be completely neutral in taste and will not affect the flavour profile of your creations.
Q: Can I use this for colouring fondant or royal icing?
A: No, this is a fat-soluble colour. For fondant or royal icing, which are water/sugar-based, you should use a water-soluble gel or paste colour for best results.
The Pavoni Advantage: Italian Precision for Perfect Pastry
When you choose Pavoni, you're not just buying a product; you're tapping into a rich heritage of Italian innovation for the world's most demanding pastry chefs. This is more than just a professional black cocoa butter colouring; it's a precision tool, co-designed with renowned chef Emmanuele Forcone to solve a real-world kitchen problem. This collaboration ensures it performs flawlessly under the pressures of a professional environment, where there's no room for error. The long-term business value is immense: you eliminate product waste from failed batches, build a reputation for flawless consistency, and work with the confidence that your core ingredients won't let you down. This focus on reliability and professional-grade results is the Pavoni advantage—it’s an investment in elevating your craft from simply good to truly exceptional.
Explore more from PavoniWhat Does ‘Liposoluble’ Actually Mean for Your Kitchen?
Ever tried to mix regular liquid food colouring into melted chocolate? You end up with a grainy, separated mess. That's because chocolate is fat-based, and most colourings are water-based. They simply don't mix, like oil and water. 'Liposoluble' literally means 'fat-soluble'. This colouring is designed on a molecular level to love fat.
Think of it like using the right key for a lock. A water-based colour is the wrong key for chocolate; it just won't open the door to a smooth finish. This black fat-soluble food colouring 40g powder is the perfect key. It dissolves effortlessly into cocoa butter, chocolate, and other fats, unlocking a smooth, vibrant, and perfectly blended colour without any clumps or streaks. It’s the science behind that flawless, professional finish.
Who Should Buy This?
- Artisan Chocolatiers: For creating striking black bonbons, bars, and decorative chocolate elements with a professional sheen.
- Patisserie Chefs: To achieve dramatic black mirror glazes, entremets, and modern macaron shells.
- Bespoke Cake Designers: Perfect for colouring rich buttercreams and ganaches for sophisticated, high-contrast cake designs.
- Fine Dining Restaurants: For adding a touch of bold, elegant colour to dessert components and platings.
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