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'flavouring' chocolate...
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sam
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January 23, 2006 - 7:37 pm
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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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Hans-Peter Rot
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January 23, 2006 - 8:09 pm
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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.

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sam
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January 24, 2006 - 6:08 pm
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I see! Thanks Montegrano!

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pongara
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January 29, 2006 - 3:16 am
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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

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'flavouring' chocolate... | Techniques | Forum