Yes, the colour of Italian chains can be a problem in contries that
have different tastes. I have found that the colour becomes more
natural on areas that I have repaired (those ultra fine chains that
snap when baby grabs hold, just “love” repairing those!), so you might
try bringing the whole chain up to something approaching annealing
temperature. I imagine the flashing of gold on the surface sinks into
the bulk at these temps. This is only a suggestion though, I haven’t
tried it on a length of chain. Watch out especially for those hollow
link chains. –
Kevin (NW England, UK)