Pink Dipping Chocolate
Learn how to make pink chocolate for dipping your favorite treats. All you need is almond bark, pink gel color, and coconut oil!
Print
Save
Pin
Ingredients
- 24 oz Almond Bark
- 2 teaspoon Refined Coconut Oil or substitute vegetable shortening
- 4 drops Pink Gel Color
Instructions
- Begin by cutting the almond bark bar into smaller pieces so that it can melt more quickly and evenly.
- Microwave method: Place your almond bark pieces in a microwave-safe bowl and melt them in 30-second intervals, stirring in between until smooth.
- Double boiler method: Melt the almond bark pieces over low heat in a heatproof bowl, stirring consistently to avoid burning.
- For a light pink color, start by adding 3-4 drops of pink gel color. For a darker pink color, add a few drops of red coloring.
- Adjust the consistency by adding 1 tsp. coconut oil at a time until you reach the desired thickness.
- Dip your treats by submerging them into the melted pink chocolate, making sure the entire piece is coated evenly.
- Allow excess chocolate to drip off by lightly tapping it against the edge of the bowl.
- After dipping each treat, place it on a parchment paper-lined baking sheet.
- Allow the chocolate to set and harden. You can speed up the process by placing the tray into the refrigerator.
- To store leftover dipping chocolate, pour the remaining chocolate onto a piece of wax paper or parchment paper. Once it has hardened, break it into smaller pieces. Place it in an airtight container, and make sure to label the container with the chocolate type and date. Keep it in a cool, dark cupboard rather than the refrigerator to avoid moisture.