June 25, 2008
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
October 20, 2005
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.
June 25, 2008
August 27, 2008
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.
Most Users Ever Online: 89
Currently Browsing this Page:
Hans-Peter Rot: 1462
Martin Christy: 614
Lone Ly: 397
Maria Teresa Barros Duarte Almeida
Guest Posters: 1