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.

 
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