Chocolate Coloring Pages

Somebody got here first: this bar leans back on its crinkled foil with one corner snapped clean off and sitting beside it. Color the squares warm milk brown and the foil silver with a touch of blue in the shadows. Save the broken edge for last.

Twelve truffles sit in a rectangular tray and no two are decorated alike: lattice, drizzle, swirls, nuts, dots and hearts. Work through a range of browns from pale caramel to almost black. Give every fluted cup the same cream shade to tie the tray together.

A chunky chocolate bar slides up out of its paper wrapper, all eight squares waiting. Color the squares deep cocoa brown and the wrapper bright red or warm gold. Press a little harder along the beveled edges so each square looks raised.

This chocolate bar has a face, two waving arms and a grin that takes up the whole top square. Color the bar milk brown, keep the eyes glossy black, and add a pink circle on each cheek. The two lower squares are big enough for a crayon in a fist.

Five fat marshmallows float on a wide mug of cocoa while three curls of steam drift off the top. Keep the marshmallows cream white, go deep brown on the cocoa, and pick any bright color you like for the mug and saucer.

A tall swirl of whipped cream sits on this cocoa, dotted with sprinkles, with a striped candy cane hooked over the rim. Keep the cream pale ivory, use classic red and white on the cane, and go rich brown for the drink below.

A round mug beams up at you while a marshmallow with its own tiny face bobs in the cocoa. Give the mug a soft mint or sky blue, keep the marshmallow cream white, and put a pink circle on each cheek. Two steam curls finish it off.

The lid is off and nine round chocolates sit waiting in their fluted paper cups. Color the box a deep valentine red, the ribbon and bow a soft gold, and give each chocolate its own shade of brown. The frilled cups look best left pale.

Four fat strawberries stand shoulder to shoulder on an oval plate, each one dipped halfway and finished with wavy drizzle lines. Go bright red on the berry tops, leaf green on the little crowns, and dark brown on the dipped ends and the zigzag drizzle.

Frosting winds up this cupcake in three fat rings with a stemmed cherry sitting on the peak. Go chocolate brown on the swirl, bright red on the cherry, and pick a pastel for the pleated paper cup. Three oval sprinkles are hiding in the frosting.

Three big cookies sit in a leaning stack, each one dotted with three round chocolate chips. Color the cookies a warm golden tan and the chips dark brown, then add a lighter streak inside each chip where it catches the light.

An Easter bunny sits upright with tall ears and a big ribbon bow tied around its neck. Milk chocolate brown suits the body, with a soft pink inside each ear and a bright ribbon in any color you like. The round tail is easy to miss on the right.

A thick wedge of layer cake sits on a round plate with a fork beside it, frosting dripping down the front. Alternate dark sponge with pale cream filling, then go rich brown on the drips and bright red on the cherry up top.

Six rings of cocoa beans, pointed leaves, squares and truffles circle out from a small center. Stay in one family of browns and greens and let each ring take its own shade. Repeating a color every other ring keeps the whole circle balanced.

Five thick squares lie scattered across the page, each one snapped off a bar with a jagged edge still showing. Give the flat tops a smooth milk brown and go much darker on the rough broken sides. The angled shapes make it feel like they just landed there.

Twelve squares, twelve almonds, one pressed into the middle of each. Color the bar a rich dark brown and the almonds a warm sandy tan so they lift off the surface. Two loose almonds sit on the table by the bottom corner.

Chocolate runs down over this bar in fat drips and gathers in a wide puddle underneath. Use one warm brown for the melt and something darker for the six squares so the two layers stay apart. Little droplets are scattered around the base.

Chocolate spills down three scalloped tiers into a bubbling basin while six loaded skewers stand around it. Keep the flowing chocolate a glossy mid brown and give the strawberries, banana slices and marshmallows their own bright colors.

Three ribbed pods hang from a cacao branch and the middle one is split open, showing a column of pale beans inside. Ripe pods run from yellow through orange to deep red, and the long leaves take a range of greens.

A tall glass of chocolate milk waits on a round coaster with a bendy straw leaning out of it. A soft cocoa brown suits the milk, and the little swirl on the surface hints that somebody just stirred it. One square of chocolate sits by the base.

One giant donut takes up the whole page, its wavy glaze poured over the top and eight sprinkles scattered across it. Go dark brown on the glaze and golden tan on the dough underneath, then make every sprinkle a different bright color.

Two round scoops sit on a criss cross waffle cone, already melting down the sides in soft drips. Go rich brown on the scoops and golden tan on the cone, then leave the wafer stick a shade lighter so it stands out at the top.

The lid is propped open on this gift box and eight round chocolates sit inside in their frilled cups. Pick a strong color for the box, a contrasting one for the ribbon crossing the lid, and vary the browns so the sweets look like a real assortment.

Two mugs of cocoa sit on a low table in front of a lit fireplace, with stockings hanging from a garland draped mantel. Warm reds and oranges suit the fire, dusty brick tones the wall, and deep green the garland leaves.

A round little bear sits holding a chocolate bar with one corner already bitten off, and looks very pleased about it. Warm honey brown suits the fur, with a paler muzzle, belly and paw pads. The bar itself should be darker than the bear.

A tall muffin rises out of its pleated paper case with six fat chocolate chips dotted across the dome. Golden brown works for the bake, dark brown for the chips, and any bright color you like for the case below.

Melted chocolate bubbles in a fondue pot over a small flame, with a strawberry and a marshmallow already on their forks. A plate of dippers waits beside it: fruit, cake cubes and berries, each one worth its own color.

Nine bonbons sit shoulder to shoulder in frilled cups, one lattice, one wrapped in twisted foil, one topped with piped rosettes. Work through browns from ivory white to almost black and let the foil wrapped one break the pattern with silver.

Every brick and roof tile on this cottage is a piece of chocolate, with truffles growing in the bushes and a path of chocolate discs leading to the door. Vary your browns tile by tile and keep the trees green so the house stays the star.

Behind this shop window sit six wrapped bars, two trays of truffles and a tiered stand of bonbons, all under a scalloped striped awning. Pick two awning colors and repeat them, then keep the shop front in soft neutrals so the sweets stand out.

A young chocolatier tips a jug of melted chocolate into an oval mold, with a bowl of cocoa beans and a spatula close by. Classic chef white suits the jacket and hat, warm brown the pouring chocolate, and a soft color for the apron.

Five roses rise out of a folded paper cone with a big bow tied across the front. These are chocolate roses, so try foil reds and golds on the buds instead of petal pink, with green stems and leaves showing between them.

A holiday cocoa station holds a snowflake dispenser, six jars of toppings, four waiting mugs and a chalkboard sign. Deep reds and greens suit the pine garland and the snowflake tablecloth, with a different color for every jar of toppings.

This one is a blank wrapper waiting for a name and a design of your own. Eight small squares run along the top and bottom edges, with a wide open band across the middle. Pick two colors for the borders and let the center be anything you like.