Because even a small amount of water coming into contact with melted chocolate can cause the chocolate to seize, make sure you start with clean, dry equipment and utensils. Melt the chocolate in a bowl in the microwave, in a double boiler or in an oven-proof bowl in an oven set to 110 degrees Fahrenheit or the lowest setting possible. Stir the chocolate to make sure it is completely melted and smooth before adding any colors to it.

Dying white chocolate red can be tricky without an airbrush. Because red food color can turn white chocolate pink, be sure to purchase a dye that is slightly darker than the red you want. Use powder or oil-based dyes only. Water-based dyes will cause the chocolate to seize. If you are using an oil-based dye, remember that too much of it can cause the chocolate to taste bitter. Also, oil-based dyes are better for fillings and candies while powders are better for chocolate coatings and outer decorations. Add a small amount of the dye at a time, stirring and gradually adding more dye until you have the color you want.