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Warm the coloring oil before you put it in the chocolate. Place the tightly sealed coloring oil in a small zip lock bag. Place the plastic bagged bottle in a bowl with warm water for 10-15 minutes. Remove the oil from the plastic bag. Slowly add a few drops of oil to the warmed chocolate and stir. Work on one color at a time.

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Chocolate is very sensitive to temperature changes. So when you add the oil to the chocolate, its important that the oil is the same temperature as the chocolate. This will prevent the chocolate from seizing, or turning lumpy and hard. Squeeze the bag to remove as much air as possible from the bag. The water should be no more than 20 degrees warmer than the chocolate. Shake the bottle every 5 minutes to distribute the heat evenly. It's a good idea to warm your oil up right before you warm up the chocolate, or in between warming up your chocolate. You want to avoid letting the chocolate sit and harden as you warm up the oil. Make sure you dry it off completely. You don't want to get any water in the chocolate by accident, as this will dilute it! With most chocolate oils, a 2 oz. bottle will vibrantly color up to 6 pounds of chocolate. So for a deep, rich color, use about 2 teaspoons for each pound of chocolate. Use less for a lighter color. If you are planning to make several different colored bowls of chocolate, work one color at a time. This will prevent any mixing of the colors or accidents with the powder or oil.