Professional color for chocolate and pastry has to do more than look good — it has to survive tempering and baking, blend in without ruining texture, and increasingly satisfy clients who read labels. This collection is built around Pavoni's professional color systems, including a fully natural, plant-based range.
Natural, Plant-Based Color: the Seasons Range
Pavoni's Seasons line is fully plant-based, vegan and E171-free (no titanium dioxide) — real clean-label color for chefs whose clients read labels.
It comes in two formats: Natural Cocoa Butter Concentrate (NC) for chocolate, colored cocoa butter and velvet work, and Natural Powder Concentrate (NCP) for baking, macarons and pastry. Ten naturally derived shades, from apple green to cherry red.
The Full Range — All E171-Free
• Chocolart (fat-soluble) — liposoluble powders and colored cocoa butter, made for chocolate
• Absolute (water-soluble) — for macarons, royal icing and sugar work
• Dolce Velluto — velvet cocoa butter sprays, ready to use for a suede finish on mousses and entremets
• Brilliant and Metallic powders, plus Pure Gold and Silver 24kt — for premium finishes
Every Pavoni color we carry is free from E171 (titanium dioxide) and AZO dyes.
Powder + Cocoa Butter = Your Own Airbrush Color
Fat-soluble color powders don't dissolve in water — they dissolve in melted cocoa butter. Blend a Chocolart fat-soluble powder into pure melted cocoa butter and you have your own color for airbrushing, molds or splatter effects.
Use Cocoa Butter 100% Venezuelan as your base. Never use water-soluble color in chocolate — water makes chocolate seize. Prefer something ready to spray? The Seasons cocoa butter concentrates come pre-mixed.
Spray It Like a Pro
To apply colored cocoa butter or velvet at scale, you need heat and even atomisation. The hotCHOC Heated Airless Spray Gun by KREA Swiss keeps cocoa butter at working temperature with no compressor, and the Ciocospritz by Pavoni delivers professional velvet and chocolate spray finishes.
Choosing & Using Color
Fat-soluble vs water-soluble
The single most important rule: use fat-soluble color (Chocolart, colored cocoa butter, Seasons NC) for anything containing chocolate or cocoa butter, and water-soluble color (Absolute, Seasons NCP) for aqueous systems like macaron batter, royal icing and sugar.
Let the color settle
Color develops and deepens over several minutes as the pigment disperses. Add gradually, wait, then judge — it is easy to over-color when you assess too soon.
For step-by-step technique, see our guide on how to color chocolate.
Frequently Asked Questions
Do you carry natural or plant-based food coloring?
Yes — Pavoni's Seasons range is plant-based, vegan and E171-free, available as natural cocoa butter concentrate for chocolate and natural powder concentrate for baking and pastry.
Which color should I use for chocolate?
A fat-soluble color — Chocolart powder, colored cocoa butter, or the Seasons natural cocoa butter concentrate. Never water-soluble: water makes chocolate seize.
How do I use fat-soluble powder?
Dissolve it in melted cocoa butter, then airbrush, paint or spray. The amount depends on the intensity you want.
Are these colors titanium dioxide (E171) free?
Yes — every Pavoni color we carry is free from E171 and AZO dyes.
Do you sell a spray gun for cocoa butter?
Yes — the KREA Swiss hotCHOC heated airless gun and the Pavoni Ciocospritz.
Do you ship across Canada and to the US?
Yes. Across Canada and to the US (DDP).
