List of products by brand Roxy & Rich Inc

Classic food colours such as liquid colour drops and powder colours have been around for a long time. Roxy & Rich takes the art of colouring and painting to a new level and enables the most diverse creations. In addition to classic powders and glitters that can be dusted over creations or applied with a brush, there are also powders for colouring chocolate, special colours for painting dark backgrounds or powders for true colour explosions in drinks.

The two business founders, Roxane and Richard, both discovered their passion at an early age. While Richard loved to cook and spoiled his family with various dishes when he was still a little cook, Roxane was already fond of colours when she was a little girl. Together with her mother, she made Barley Sugar Candy in all colours and then brought the sweets to school, where they were eaten in no time.

Many years later, the two of them created their first edible colours and thus the company Roxy & Rich. At the beginning they sold coloured chocolate, then they produced coloured cocoa butter. This is pre-crystallised and is primarily used for painting moulds. So in the confectioneries they just have to melt it and you can use it to paint Easter bunny shapes or Father Christmases in bright, shiny colours. Cocoa butter was very popular and sold well. This enabled the development of other product lines for other foods.

Roxy & Rich put a lot of energy and resources into research and the development of new colours. They follow current trends and always come up with new innovations. This commitment has made them the current leading producers in the field. Three technologies are particularly central to this. Microencapsulation produces colour-filled micro-beads. Microionisation allows particles to be broken down to a size of 10 microns, which corresponds to one hundredth of a millimetre. Micro coating can then be used to apply a thin layer of colour to particles as thin as 1/4 hair.

With ever-changing product ranges, they offer the right product for every application. This makes them very popular not only with amateur bakers with a flair for colour, but also with master confectioners, chefs and cake artists. The properties of the individual powders and colours often make them perfect for a very specific application. The professional, for example, uses a different powder depending on whether he wants to paint a light or a dark surface.

So that you always know which colour is the right one for your creation, you will find a short description here:

Glitter for cocktails

Whether it's a syrup, a shot or a mixed drink, this glitter turns any drink into a dazzling refreshment. The powder is very rich, only 0.1 to 0.7 g are enough for a whole litre. Just add a pinch of glitter to the drink, stir and the colour and glitter adorn the drink.

Metallic powder paint

The metallic shine works well on both light and dark backgrounds and can be applied opaquely. To do this, brush on the dry powder or mix it with a drop of high-proof alcohol such as kirsch. The alcohol evaporates quickly afterwards, so it is easy to paint and write on fondant, marzipan and other masses.

Mica powder colour

The mica powder colours are specially designed for dark backgrounds. They are applied to dark chocolate as dry powder or mixed with gloss varnish. In this way they develop their full radiance, the colour becomes stronger and more radiant due to the dark background. If you want to use the glitter on fondant or marzipan, you can mix it with a little alcohol, water or lemon juice, the latter could easily dissolve the mass if used too much.

Edible glitter

This glitter can be used to decorate macarons or éclairs, for example. To do this, sprinkle it on macarons or on the still soft éclair icing just before baking. The glitter can also be spread or brushed on other creations. To enhance chocolate or already baked macaron shells, add a little alcohol. For dried egg white icing or fondant, water or lemon juice can also be used.

Glitter in a pump sprayer

For a fine and even veil of glitter, the pump sprayer is perfect. The intensity and concentration can be changed with the distance to the sprayed object. If you want to cover a small part densely, hold the atomiser closer; for a light glitter on the whole creation, move a little further away.

Drip Cake Icing

Decorating naked cakes and other cakes and cupcakes is a big trend at the moment and for good reason. The icing can be melted again and again and is easy to use. The bottle is placed in the microwave for 30 seconds, shaken for a minute and warmed again if necessary. If you want to work with a water bath, place the glaze in warm water for five minutes and then shake it well. To prevent it from caramelising and becoming runny, do not heat it above 50 degrees. The liquid icing can then be piped directly onto the prepared cake. It should be cooled for an hour so that the icing sets nicely. Leave the rest of the mixture in the bottle and store it in the fridge until the next use.

Powder colouring for chocolate

White couverture can be coloured with just a little powder. Other light-coloured, fatty masses can also be refined with it. To do this, put a small amount of couverture, chocolate, ganache or buttercream in a separate container. Start with a little powder, stir it in well and add a little more as needed. Mixing a small amount prevents irregular colouring, streaks or lumps of colour from forming. The dyed mass can then be used as usual.

Cocoa butter colours

The vial can be warmed in a water bath or in the microwave. As the cocoa butter is already pre-tempered, it only needs to be melted, whereby it should reach a maximum temperature of 45 degrees. Therefore, leave it in the microwave for a maximum of 10 seconds at a time, shake well and then put it back in. The bottle must also be shaken briefly after the water bath. Then lighten the cocoa butter with a little white cocoa butter if desired and apply it to the chocolate mould with a brush, glove or airbrush, then add couverture on top. This makes for shiny, coloured chocolates or beautifully painted chocolate figures.