Q&A for How to Dye Chocolate

Chocolate has fat (cocoa butter) in it. When then water can penetrate the ionic bonds of the lipids (fat), the chocolate separates and loses its consistency. If the chocolate gets too hot, the fat molecules will be so spread out and loose that the water can repel it in such a way that the cocoa solids appear to seize.

For chocolate, you'll need to add either powdered- or oil-based food coloring. You cannot use water-based food coloring because this will cause the chocolate to seize. The powdered- and oil-based kinds of food colorings will add color without ruining the texture of the chocolate.

Red and blue (to make purple), but do not put in a lot or you'll end up with a striking purple. Experiment with a sample so you don't ruin a batch.

You can get white food coloring paste that will lighten it, then you could add purple, but you would have to add so much it will most likely change the consistency. Also, it would still probably be brownish in color.

Adding a food coloring to any color of chocolate is unlikely to be successful, because chocolate is made of a careful balance of oils, cocoa butter and sugar. Adding a liquid dye will make it clump.

Yes, it will.