Seventy% - Topic: 'flavouring' chocolate... http://www.seventypercent.com/forum/techniques/flavouring-chocolate/ Simple:Press Version 4.5.0 pongara on 'flavouring' chocolate... http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7321 Techniques http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7321 Hi Sam,

I usually use Lorann'oils flavorings and coloring for our chocolates. If it can help you here is their website: http://www.lorannoils.com
A few drops are needed to get good flavors.

Good luck!
Pongara

]]> Sun, 29 Jan 2006 03:16:46 +0000 sam on 'flavouring' chocolate... http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7320 Techniques http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7320 I see! Thanks Montegrano!

]]> Tue, 24 Jan 2006 18:08:16 +0000 Hans-Peter Rot on 'flavouring' chocolate... http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7319 Techniques http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p7319 Ingredients are usually mixed into melted chocolate towards the end of production, right before molding so that they don't break down and become grainy. Others are added as "essential oils" and being a liquid, there is no graininess. Many herbs and spices are ground into a very fine powder as well, and since they're incorporated into warm chocolate they dissolve more readily. Besides, you don't need a lot of an herb or spice to begin with, otherwise you risk overpowering the chocolate.

]]> Mon, 23 Jan 2006 20:09:56 +0000 sam on 'flavouring' chocolate... http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p662 Techniques http://www.seventypercent.com/forum/techniques/flavouring-chocolate/#p662 Very late Happy New Year to you all!
Does anyone know how some companies like Dolfin and Rococo 'flavour' their chocolate bars? They have flavours like Green Anise and Cinammon... Is it literally melting choc. down and then adding powder in? Doesn't that make the bar gritty??

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