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Could somebody suggest what gels we should use to colour ganache

Hi Alicain

Ganache requires oil based colours, powder colours or special colours for chocolate formulated with cocoa butter. Oil based colours are used in candy making and can be purchased online from most decorationg stores. Try Squires’ Kitchen for both oil and cocoa butter based colours. Normal gels contain water which can make ganache become grainly. Although I’ve read that some people do use Rainbow dust Progel with some success. Powders are much more intense and will not spoil the consistency of the ganache. It is added at the time when the cream and chocolate are fully emulsified. Experiment with small amounts to avoid spoilage