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Fine Flavored Oils
December 15, 2008
12:24 pm
harry
London
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Forum Posts: 28
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February 14, 2006
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Hi there…

I recently tried to make a bar of chocolate with a light christmasy touch to it. While my choc was tempering i added a bit of orange peel (whole so i could remove it) and a few cloves (also removed later) I left the chocolate at around 105 F for 2 hours with a stir now and again hoping to get a subtle hint of these aroma. Nothing.

I was wondering how professionals add flavours to bars, what the best ways are and thought maybe distilled oils of clove or orange or what ever else might be a good way?

Can anyone give me some pointers and if this is a good way who makes/sells really high quality Oils (i’m in the UK)

Many Thanks

December 15, 2008
11:56 pm
Sebastian
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September 30, 2004
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anything oil soluble will work fine. most essential oils will have to be HEAVILY diluted prior to usage.

If you want to use orange peel, i’d recommend expressing the oils out of it and adding back to your chocolate, or heating the cocoa butter and the orange peel together, then filter out the orange peel.

Or you could zest it and simply add the zest to your chocolate.

December 16, 2008
12:15 am
harry
London
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February 14, 2006
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Can’t i just add One drop of pure essential oil to say a kilo of choc? Surely that wouldn’t be too strong? Thanks for the reply

December 16, 2008
3:05 am
Sebastian
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my experience? WAY to strong. like 100x too strong. ymmv.

December 17, 2008
10:42 am
harry
London
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Forum Posts: 28
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February 14, 2006
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Wow, that is strong. Perhaps a drop in to 5-10grams of chocolate mixed and then add a drop of the chocolate to a Kilo? Thanks for replying by the way. Any idea what brand or makers are the very best?

December 17, 2008
3:10 pm
inhouse
United Kingdom
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Forum Posts: 17
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August 18, 2004
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TRY THE COMPANY MSK INGREDIENTS THEY HAVE A GREAT SELECTION OF OILS AND NI FLAVOURS. EXPENSIVE BUT THEY GO A LONG WAY. THEY HAVE A WEBSITE

December 18, 2008
11:12 pm
Sebastian
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all essential oils are different strengths, so your mileage will vary – experimentation is the best. when i was working with them, i added the oil to cocoa butter, made a 1:100 dilution with the particular one i was using, then dosed that ccb/flavor into the chocolate in tenth’s of a percent usage level…best thing to do is simply try it and see what you get!

December 18, 2008
11:28 pm
chocshop
London, United Kingdom
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April 20, 2005
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Hi – thought you might be interested to know that SOSA has just launched an ‘alphabet’ of over 200 flavours available for use directly in chocolate or in ganache. Many are under £15 for a 50ml flask and we keep them in stock at our Cash & Carry near Staples Corner.

Michael – Home Chocolate Factory sales@homechocolatefactory.com

September 28, 2010
6:36 pm
martha
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September 28, 2010
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If you are looking for consistent and affordable essential oils, then you should have a look at vigon international