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Post by tablea on Mar 5, 2018 21:30:48 GMT -5
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Post by Ben on Mar 6, 2018 10:29:04 GMT -5
Hello. I think the powdered flavors should work fine, but I'd be careful with the liquid one. If it's just oil it should be ok, but if it has any moisture in it, it could cause problems.
Normal crystallized cane sugar is fine to use as is. You shouldn't need to remove any moisture from it. For the other two, I think there's an 'Ask the Alchemist' post on them (probably just on the site, though--not here in the forums), and there are probably some existing discussion threads here in the forums and on the Chocolate Life archive site that you can search for and read.
-Ben
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Post by amoretti on Mar 6, 2018 19:42:36 GMT -5
Hi there! This is a great question. Working with chocolate can be a bit tricky when it comes to flavoring. Our extracts will work perfectly when it comes to flavoring chocolate, however, the type you will use varies depending on if it is a soft chocolate for filling or a hard chocolate.
When flavoring a soft chocolate, like ganache or filling, it is okay to use a water soluble or oil soluble extract. This is because it does contain oil and some water qualities. When flavoring hard chocolate you will always want to use oil soluble, since you are working with a substance high in fat introducing a water based extract will cause your chocolate to seize.
I hope this helps. Please let me know if you have any other questions, and you can also send us an email to info@amoretti.com for any product questions you may have.
-Lauren Amoretti Customer Service
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