Disclosed are color-imparting chocolate compositions. The compositions are
formulated to have a visual appearance consistent with a conventional
chocolate composition, yet include a visually hidden (i.e., hidden to the
unaided eye) color-imparting dye. Upon contact with a water-based liquid
(e.g., during the act of consuming the chocolate composition), the
color-imparting dye is activated and imparts its color to the water-based
liquid and/or to a surface wetted or in contact with the water-based
liquid.