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11:17 am
January 4, 2010
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cocoa-girls
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United Kingdom
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posts 33
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Looking for any tips on making chilli flavoured chocolate for bars and enrobing. I am in the UK and have tried using chilli flavour drops from Keylink. But unfortunately I just dont like the taste that the drops give – its very woody tasting and not a nice crisp chilli flavour. I have had great success using essential oils to make flavoured bars but I cant seem to find chilli essential oil. I can find chilli infused olive oil but I am not sure if this is the way to go and if it might shorten the shelf life of my bars.
I have read about infusing melted cocoa butter with herbs and spices for a few days, but dont know if there might be an easier method.
any tips would be most welcome
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5:05 am
January 5, 2010
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gap
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Melbourne, Australia
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posts 199
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If you want, you can infuse the chilli straight into the chocolate if you want – have the chocolate at approx 45 degrees, throw in the chilli, keep it at 45 degrees for a few hours (the longer you leave, the more flavour) and then strain out the chilli.
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6:26 am
January 5, 2010
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Bala C
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United Kingdom
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posts 45
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Dried Chilli Powder or crushed chill flakes work pretty well too. For truffles I boil the chilli with the cream and leave for a while. For tempered bars I mix in the chilli powder with the chocolateonce I’ve tempered the chocolate.
Bala :)
http://www.thechocolatecellar.co.uk
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Bala :)
www.thechocolatecellar.co.uk
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10:43 pm
January 6, 2010
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cocoa-girls
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United Kingdom
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posts 33
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Thanks Bala and Gap. I will definitely try the chilli powder or chilli flakes. I was worried that this would give me a grainy texture but obviously not!
I cant wait to experiment, thanks again
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12:50 pm
January 7, 2010
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Forest
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Peak District, United Kingdom
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posts 20
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Just like any other fruit or vegetable, chilli comes in lots of different varieties.
This can make a huge difference. Do you want flavour or heat? 5 minutes on the web will teach you quite a bit about the complexities of the chilli.
Also bare in mind that spices taste better when ground at home. I never buy pre- ground spices.
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