Product Review- ColorKitchen Food Coloring with Honeyed White Chocolate Ganache Recipe

I was sent a few packets of natural food color to review. As a person who loves to create (natural-ish) treats and color, having food coloring to throw in the mix vs. having to include a beet, carrots or spinach was pretty exciting.
Product Details
"Our mission at ColorKitchen is to see the end of artificial coloring in the foods we eat. Our products were developed to offer a natural alternative to synthetic colors, with vibrant and beautiful plant-based options that decorate and color food safely.
ColorKitchen's decorative food colors sourced from nature come in fun and easy-to-use packets. The packet powders refresh instantly with a couple drops of water or glycerin, for easy blending and to produce maximum color. Great alternative coloring for decorative icings, frosting, glazes, and other food coloring uses. Baking at high temperatures may result in fading or color variation."

This stuff is great for icing or like the chocolate pistachio ganache (recipe below) in this post. I'm going to skip over all the cons of artificial color and just say this is a great alternative if you are looking for one. The best thing about this coloring is not having the scent or taste affecting what you're making to add some color to the mix rather than adding a fruit or vegetable.
The only con with this stuff is it is not for baking, it simply fades away but that is an overall con with all food coloring. There is also the minor con of needing quite a bit to get any color but thankfully it mixes well and quickly. 
Check it out at, share what you make using the tag #colorkitchen.
I tried adding it to the macaron and it didn't go well. Don't try making this biz.

Honeyed White Chocolate Ganache Recipe

1/4 cup (60ml) heavy cream
5 ounces (155g) white eating chocolate
2 teaspoons honey
2 tablespoon finely chopped pistachio (optional, kinda)

  1. Place finely chopped chocolate in a small heatproof bowl.
  2. Set over warm water on low heat (water should not touch the bottom of the bowl).
  3. Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with the back of a spoon or a rubber spatula.
  4. In a small saucepan over low heat, heat cream just to a simmer, stirring frequently.
  5. Remove from heat; all at once, add about two-thirds of hot cream and honey to melted white chocolate.
  6. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
  7. Gradually stir in remaining cream.