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).