Artificial Colors

Evolving Beyond Colors: Our Journey to Cleaner, Purer Chocolate

Step through the Forest Portal, where every caramel whispers secrets of untapped potential. At Chocolate Elk, our craft is an enchanted escape, but it's also a story of evolution. For years, I delighted in airbrushing colored chocolates—marble swirls and metallic artworks that turned confections into edible gems. Those vibrant hues sparked joy, capturing the whimsy of festivals and the glamour of special occasions. But as I dove deeper into the art, I discovered a hidden truth: Many colored chocolates contain metallic and artificial substances, like titanium dioxide, a common additive for bright whites and pastels.

Titanium dioxide has faced scrutiny worldwide. In Europe, it was banned in food in 2022 due to potential genotoxicity risks—concerns it could damage DNA and accumulate in the body (per EFSA studies). In the US, lawsuits like the 2022 Skittles case labeled it "unfit for consumption," with CSPI petitions urging FDA bans over digestive issues and neurotoxicity worries. While natural alternatives exist, even they can sometimes come from unexpected sources, like insect-derived cochineal for reds.

Inspired by European chocolatiers in Italy, France, and Greece—who masterfully use white, milk, and dark chocolates for highlights—I evolved. Caramelized white for gold tones, ruby for reds—focusing on chocolate's natural alchemy, free from additives. Your body and mine prefer clean foods, and this transition (Spring 2025) honors that. Our chocolates are highest quality, now with new aesthetics: Flowers, stripes, and untapped textures. I can't wait to see how they evolve. LFG for clean, no metals in the chocolate!!!