Secrets To Printing Chocolate
Printing chocolate can be very demanding.
The problem is a rich, appealing image of chocolate contains all four process colors and depending what profile is used, or converted to, there is a greater chance of not getting the results you’re looking for.
An ICC color profile with a high percentage of GCR (gray component replacement) will produce the best results. Using GCR will lower the contaminate color (in the case of chocolate – cyan) and replace with a percentage of black ink.
For instance, using Photoshop’s default North American General Purpose settings, a nice brown/chocolate color will produce CMYK values of 40 cyan, 75 magenta, 100 yellow and 40 black.
HiDefColor.com uses an enhanced CMYK gamut and that same color would separate/convert as 15 cyan, 65 magenta, 95 yellow and 60 black.
By just using the correct profile, a more controllable/predictable color would be obtained on press. Also, overall ink consumption would be reduced by nearly 10%. This is a result of adding the four process color percentages (255 versus 235), also know as Total Area Coverage (TAC).
RGB-CMYK Values for Chocolate Brown:
sRGB: 101, 61, 51
Adobe RGB: 92, 63, 54
GRACoL CMYK: 53, 77, 80, 36
SWOP CMYK: 43, 70, 71, 44
These values are for a midtone chocolate brown. You can use these ratios for highlight and shadow values accordingly…
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