How to Make Rose Gold Chocolate

Making your own rose gold chocolate is easier than you may think. With this simple recipe, you can wow your friends and family with a unique take on the classic treat. The best part about it? You don’t need any special equipment or ingredients to get started! In this blog post, we are going to show you how to make rose gold chocolate.

Rose gold chocolate looks stunning but takes very little effort to make at home. If you want to put a personal spin on the classic candy, give this recipe for homemade rose gold chocolate bars a try! While it may seem complicated, making rose gold chocolate couldn’t be simpler with this recipe from a subtle revelry. All you need are the ingredients below, a double boiler, and some patience! Read on to know more!

How to Make Rose Gold Chocolate

Summary: To make the chocolate, mix together the cocoa powder, butter, and light corn syrup in a bowl until the mixture is smooth. Add in the rosewater and mix until the ingredients are fully combined. Pour the chocolate mixture into a mold or an unused chocolate bar wrapper and let it cool. Once cooled, pop the chocolate into your fridge to solidify. Cut the chocolate into desired shapes and enjoy!

6 Ways on How to Make Rose Gold Chocolate:

1. Unsweetened Cocoa Powder:

Mix three tablespoons of unsweetened cocoa powder and one teaspoon (or to taste) of red beet juice (see below for how to make red beet juice). Use a blender or whisk to mix the ingredients until they reach the desired consistency.

2. Beet Juice:

Cut open a red beet, and scrape out its insides with a spoon or cheese grater. Be sure to wash the beet thoroughly before cutting it open. Place a mesh strainer over a bowl, pour in the contents of the red beet, and rub the red beet through the strainer with a spoon or rubber spatula. Collect any juice that drips from into another container.

3. Melted White Chocolate:

Place white chocolate in a double boiler over medium heat. Stir the chocolate frequently with a wooden spoon until it reaches a temperature of 115°F, which is slightly cooler than room temperature. Remove from the heat and let sit for one minute before stirring again. Repeat this process until your mixture matches the color of rose gold. You may microwave your chocolate in short increments of 10-15 seconds if you are unable to get the chocolate mixture hot enough with a double boiler.

4. Rose Water:

Mix one tablespoon of distilled water with 1/2 teaspoon (or to taste) of rose extract or powdered drink mix until the powder dissolves. Stir well before adding more powder. Add small amounts at a time so that your mixture does not become too sweet.

5. Strawberry Syrup:

Add six ounces of strawberry syrup to two tablespoons of melted white chocolate. Use a blender to mix the ingredients together until they reach a rose gold color. Stir with a wooden spoon after blending, then pour into molds or ice cube trays.

6. Strawberry Milk:

Brew one cup of strong coffee. Add two tablespoons each of strawberry syrup and milk to one tablespoon of honey. Blend the ingredients together in a blender until they turn pink, then pour into ice cube trays or molds for chocolate popsicles. Use your favorite type of milk (skim, 2%, whole) as well as a flavored syrup (strawberry, caramel, hazelnut).

Brew One Cup of Strong Coffee

What You’ll Need:

  • White chocolate
  • Dark chocolate
  • Almond bark or white candy melts
  • Pink food coloring
  • Mango juice

Steps to Follow: How to Make Rose Gold Chocolate

Step 1:

Melt the white chocolate and dark chocolate in separate bowls using a double boiler. Add mango juice to the dark chocolate for coloring, if desired. Mix well until both chocolates are completely melted and smooth.

Step 2:

Pour each melted chocolate into a separate squeeze bottle (or piping bag). Pipe several small drops of dark chocolate into the white chocolate. Quickly swirl the piped lines in a circular motion with a toothpick or bamboo skewer to create ‘intertwined’ ripple lines.

Step 3:

Once the lines have been swirled together, immediately place them in the freezer for about 30-45 seconds or until firm.

Step 4:

Remove from the freezer and peel off the white chocolate ripples. Carefully separate one side of each ripple to expose their ‘inner structure.’

Step 5:

Using a rose gold metallic edible marker, draw thin lines on both sides of each inner structure. Let dry for a few minutes before touching.

Step 6:

Using a sharp kitchen knife, carefully slice the inner structures in half. Place both halves back together and cut them into bite-sized pieces. Store in an airtight container and enjoy!

Some Tips and Suggestions:

Heat Up the Chocolate as Much as Possible

1. When melting the chocolate, try not to overheat it because it will become lumpy and unworkable. Try to heat up the chocolate as much as possible by constantly stirring it in a double boiler or over low heat.

2. Rose Gold color can be fragile, so try to work over a sheet pan with no edges to prevent the chocolate from being knocked or bumped during its setting stage.

3. You can also tint your melted chocolate with more red-pink powder to obtain more rose gold-tone.

4. If not used right away, store the rose gold chocolate in an airtight container at room temperature for up to 2 weeks.

5. Be sure to keep your rose gold chocolate away from direct sunlight or any source of heat.

6. If stored in a dry place, your finished product will look shiny and nice. It will also help prevent browning.

7. If stored in a humid place or near a source of heat, the finished product will start to look dull and sticky. It is not ruined but you may have to knead your chocolate until smooth before piping or molding.


If you want to make your own rose gold chocolate, there are a few ingredients that will help. The first is cocoa powder. You’ll need plenty of this ingredient as well as sugar for the recipe. Make sure you have vanilla extract and salt on hand too so nothing gets missed in the baking process. Once all these items are gathered up, it’s time to start cooking!

To get started with preparing your cake or cupcakes mix together half cup water, 3 tablespoons oil, 2 teaspoons vinegar (or lemon juice), 2 cups flour, and two eggs until everything has been combined into one ball-like doughy consistency. It should be moist but not sticky at this point if properly mixed together. We hope this blog post on how to make rose gold chocolate has been helpful. Let us know your thoughts in the comments below!

Jennifer Branett
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