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Flavouring Chocolate with Oils
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Michi
Devon, United Kingdom
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May 9, 2008 - 8:07 am
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Hi, can anyone help me. I have just got a Rev 3 and am having probs when trying to make flavoured choc with orange oil and peppermint oil. It either doesn't temper or is really grainy, and I can't work out why. (It didn't happen with my Rev1) The min quantity with the Rev3 is 3lb and I'm using oil flavours and I like to to make them taste fairly strong, I'm adding them once the chocoate is tempered and letting it mix in. Would appreciate any help as it's driving me mad!!!

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Gracie
Chippenham, United Kingdom
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May 9, 2008 - 8:47 am
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It may be the quantity of oil you're adding which throws the temper out...although you say did the same successfully with a rev1? I'd try the recipe with hand tempering on marble...then at least you'll know if it's the recipe or the machine.
What is the recommended dosage for you oil? Most essential oils are really strong...maybe try a more concentrated oil so you have to add less to get the flavour you want.
Have you considered using infused cocoa butter instead of oil...I've had some great results with Earl Grey Tea by letting the cocoa butter sit at 40 degrees for 48 hours then straining and adding to chocolate (although best to start with a slightly viscous one or the balance is too fluid)
Good luck.

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Michi
Devon, United Kingdom
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May 26, 2008 - 2:01 pm
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Hi, just to let you know I tried mixing the oil with mycryo and it has worked a treat. Thanks for the help.

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Flavouring Chocolate with Oils | Techniques | Forum