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Post by choco2015 on Feb 1, 2016 3:38:10 GMT -5
Hi, Generally I love Chocolate dark and unflavoured but there are a couple of exceptions. Recently I tried a ginger chocolate and would like to try making some myself - hopefully others can give me some advice on formulating a recipe and techniques to use. The packaging did not specify what kind of Ginger (e.g. fresh juice, powder, oil...) was used or %. The ingredients simply stated 'Ginger.' The chocolate was very smooth and had a nice kick of ginger. It did not have any texture, chunks or visible ginger. It tasted like fresh ginger rather than ginger powder but who knows what they used! I was thinking of either using fresh ginger juice, finely grated fresh ginger (with micro-plane) or a pure (food grade) ginger essential oil. I have never cooked with essential oils before and not sure what ginger oil would be like or even where to buy food grade ginger oil - any suggestions? What are peoples thoughts on the type of ginger to add to the chocolate and the best method for adding to chocolate? In the meantime I might just buy some good dark chocolate and melt it down and experiment before making the chocolate from scratch. Any help or suggestions very welcome - I look forward to hearing from others. Many Thanks! P.S. Is this the best place to post my thread or would it be better in the 'General Chocolate Making at Home'?
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Post by Thomas on Feb 1, 2016 23:21:53 GMT -5
I would guess ginger essential oil was used. I've used other essential oils, but not ginger, and they work fine. Although I do not put the oils in the melanger since the stones can absorb the flavor. The oil would be the more concentrated than the powder and will not reduce the chocolates smoothness. I don't think you can use any fresh ginger due to the moisture content. Just my thoughts.
-Thomas
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Post by choco2015 on Feb 2, 2016 4:28:29 GMT -5
I would guess ginger essential oil was used. I've used other essential oils, but not ginger, and they work fine. Although I do not put the oils in the melanger since the stones can absorb the flavor. The oil would be the more concentrated than the powder and will not reduce the chocolates smoothness. I don't think you can use any fresh ginger due to the moisture content. Just my thoughts. -Thomas Thanks for the reply. Roughly what amount of Ginger Oil would you add based on your previous experience using essential oils? Obviously it will be a bit trial and error but a rough idea would be helpful. I'm assuming a tiny drop goes a long way! I'm going to melt down a block of store bought chocolate and experiment before I make the chocolate from scratch, however firstly I need to find some food grade oil. I have been searching the internet for food grade ginger oil but most of the products appear to be for external use only. I did find one product from overseas but shipping is very costly. If anyone knows somewhere I can buy this then please let me know - I would only need a very small amount. Any advice or ideas are welcome! Many Thanks.
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Post by Thomas on Feb 2, 2016 20:32:38 GMT -5
The amount you add is very subjective and based on your own taste and the type of oil. I started out with about 15 to 20 drop of orange oil per pound. But now I just do it by taste. I add some to my tempered chocolate, stir, taste, and repeat if necessary. This is not the best procedure for consistency.
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Post by deborah on Feb 2, 2016 20:56:49 GMT -5
this might help. I have only used it to flavor ganache, not chocolate, but it's strong. I have used their mint oils (and chili and cinnamon) for flavoring chocolate with good results.
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