For glaze, macarons, creams.

Water soluble colors dissolve in water-based fluids: water, eggs, dairy, alcohol, etc. They can be applied to various recipes, with water being one of the main elements: glaze, macarons, fondant, caramel, sponges, meringues, sugars, etc.

For chocolate and cocoa butter.

Oil soluble colors dissolve in fat-based fluids, such as chocolate, cocoa butter, fat-based creams, oils, and other edible preparations. This type of colors can be applied to any substance that doesn’t include water component.