How to get chocolate frosting to look dark brown

[ilc]

Does anyone know how to get chocolate frosting to look dar?

The attached picture is a chocolate ganache, but it is whipped. When I whip or beat chocolate frosting or ganache, it gets lighter in color.

Are cupcake bakeries and bloggers using brown/black food coloring?

I also cannot locate black cocoa.

TIA!

 

[merstar]

Try adding a little instant espresso.

 

[ilc]

Try adding a little instant espresso.

Thanks merstar, but I'd prefer to not add any caffeine

 

[Silversage]

Chocolate inherently has a lot of caffeine.

 

[Snip 13]

I use a 70- 80 % bitter sweet chocolate, it's darker that milk chocolate and the icing always come out dark if I don't over whip it.

 

[LPBeier]

I agree with Snip, I use a high quality semi-sweet or bittersweet chocolate when I want a smooth, dark and shiny ganache. Also, whip with a whisk, not a mixer.

 

[Snip 13]

I agree with Snip, I use a high quality semi-sweet or bittersweet chocolate when I want a smooth, dark and shiny ganache. Also, whip with a whisk, not a mixer.

And high quality as you said, it gives a better glossy finish

 

[ilc]

Chocolate inherently has a lot of caffeine.

Yes, I agree Silversage, which is why I'd prefer not to add even more

 

[ilc]

I use a 70- 80 % bitter sweet chocolate, it's darker that milk chocolate and the icing always come out dark if I don't over whip it.

I agree with Snip, I use a high quality semi-sweet or bittersweet chocolate when I want a smooth, dark and shiny ganache. Also, whip with a whisk, not a mixer.

And high quality as you said, it gives a better glossy finish

Thanks everyone, I always use bittersweet chocolate, but not with a whisk, I'll try that tip!

 

[Snip 13]

Pleasure ILC, hope you come right now

 

[Selkie]

...which is why I'd prefer not to add even more

Then if you don't want any caffeine, don't make chocolate frosting. Make a butter cream frosting using chocolate almond bark, which I believe is made from synthetic cocoa.

 

[subrosa]

I recently watched a cooking video about making ganache. The cook emphasized that it should be stirred very carefully so no air was incorporated into the chocolate/cream mixture. Would this make a difference in the color?

 

[ilc]

I recently watched a cooking video about making ganache. The cook emphasized that it should be stirred very carefully so no air was incorporated into the chocolate/cream mixture. Would this make a difference in the color?

Hi subrosa, yes, I believe it must, I've had a few members here suggest to whisk it, but not beat it with my kitchen aid mixer.

Thanks for your reply!