Roxy & Rich Inc

Roxy & Rich – Colour as a Craft, Since 2011

Two childhoods, one company. Roxane Caciuc grew up with a flair for colours – not in an artistic context but in the kitchen, at her mother's side, where sugar and dye became sweets that delighted others. Colour was never decoration for her but communication: this sweet is special. This one is made for you. Richard Dufour dreamed early of becoming a chef and realised that dream in his own kitchen before turning it into a company. When their paths crossed, both brought the same conviction: that what was available on the market in edible colours for chocolate and confectionery was not good enough. Too little covering power, too little vibrancy, too few products for specific applications – and too many colours that said 'for chocolate' on the label but disappointed in practice.

In 2011 they founded their company in Canada under the name 'Chocolats Roxy & Rich'. The first product: coloured chocolate. The second: coloured cocoa butter, pre-crystallised and ready to melt – for pralines, hollow shells, Easter bunnies, figures. The cocoa butter sold immediately. The first delivery to a local distributor was a moment that confirmed the direction: there was genuine demand for high-quality, technically considered colour solutions in the chocolate world. What followed was a systematic expansion: glitter powders, metallic powders, fat-soluble powder colours for chocolate and couverture, water-based colours for fondant and masses, cocktail glitter for beverages. Each new product line as a response to a concrete practical requirement – not as a range extension for the sake of completeness.

2015 – Fondust and the Moment Everything Changed

The year 2015 marks a turning point. Roxy & Rich launched Fondust – an entirely new category of food colourant. Not gel, not powder, not liquid, but a highly pigmented specialist powder for colouring fondant and sugar-based masses. Fondust solves a specific craft problem: gel colours can make fondant wet and sticky – a problem that complicates or prevents modelling and decorating work. Powder colours often cover unevenly and leave streaks. Fondust gives intense, even colour without changing consistency – and immediately became the company's best-selling product line.

Fondust is also the best example of Roxy & Rich's product development philosophy: thinking not from a marketing need but from a craft problem. What does a cake artist really need? What is a professional confectioner missing every day? The answers to these questions drive development. The result is products used by professionals worldwide – from cake designers who win international competitions to master confectioners who work with Roxy & Rich products daily. The American representative Bryson Perkins represented the USA at the first Cake Designers World Championship in Milan in 2015 with Roxy & Rich colours.

The Technology – Why Roxy & Rich Is Different

Behind the range are three core technologies that distinguish Roxy & Rich from generic food colours. Microencapsulation: colour particles are enclosed in microcapsules, increasing their stability, vibrancy and durability – the colour remains intense even under light and heat. Microionization: particles are broken to a size of 10 micrometres – one hundredth of a millimetre. Smaller particles mean a finer, more even texture, better adhesion to surfaces and higher colour intensity per amount used. Micro Coating: an ultra-thin colour layer – a quarter of the width of a human hair – is applied to individual particles, maximising intensity and covering power without changing the powder's texture.

These technologies are not marketing terms but the physical reason why a Roxy & Rich metallic powder shines on dark chocolate while a generic product stays matt. Why cocktail glitter floats in a drink rather than sinking to the bottom. Why the cocoa butter colours are immediately ready to use after melting, because they were already pre-crystallised and need no re-tempering. Roxy & Rich invests continuously in research and development, follows current trends and regularly brings new product lines to market – always with the same commitment: 100% edible, highly pigmented, optimised for a specific application.

The Range – The Right Colour for Every Application

Cocoa butter colours: pre-crystallised, for painting chocolate moulds, praline hollow shells and figures. Melt directly at a maximum of 45 degrees, apply with brush, glove or airbrush – bright, vibrant colours, no tempering required. Lighten with white cocoa butter as desired. Powder colours for chocolate: fat-soluble, for colouring white couverture, ganache, buttercream and other fat-containing masses. Highly pigmented – small amounts for intense, even colours without streaks. Always stir into a small portion of the mass first, then blend with the rest. Metallic powder: for light and dark surfaces, applicable with covering power, dry or with a drop of high-proof alcohol that evaporates completely. Shimmer powder: specifically designed for dark surfaces, maximum radiance on dark chocolate. Cocktail glitter: 100% edible, highly economical – 0.1 to 0.7 grams per litre of beverage.

Product Range at a Glance

Cocoa butter colours · Powder colours for chocolate · Cocktail glitter · Metallic & shimmer powders · Fondust

Roxy & Rich at miniSchoggi

Edible colour for chocolate is a niche requirement – but one that arises daily in confectionery work. Anyone wanting to paint praline hollow shells, colour white couverture or give a drink a shimmering effect needs not just any food colour but the right one. One that is fat-soluble when the product contains fat. One that is pre-crystallised when there is no time for tempering. One developed at a capsule size to float in a drink rather than sink. Roxy & Rich has developed its own product line for each of these requirements – and the technology behind them explains why they work.

What connects all Roxy & Rich products: they are 100% edible, vegan, gluten-free, lactose-free and nut-free – no restrictions for allergy sufferers, no compromises in application. And they emerge from research and development work that takes craft problems seriously: not 'how can the product look more colourful' but 'what does a confectioner really need to paint on dark chocolate'. miniSchoggi carries Roxy & Rich cocktail glitter, cocoa butter colours and powder colours for chocolate because these three product lines are used directly in the application areas miniSchoggi stands for: pralines, chocolate work and the refinement of creations. The range is continuously expanded.

2011. Canada. A childhood kitchen, a passion for colour. Roxy & Rich.