|
Post by jnorris235 on Feb 2, 2021 16:59:12 GMT -5
Total beginner but love what I’m making in my melanger. I’ve sprinkled ginger on, and chilli but wondered about adding other flavourings directly into the chocolate. Haven’t got round to making fillings yet! People have suggested Sosa and Neilsen Massey flavourings. Another range uses as a base ethylene alcohol, which seems dodgy. Others use oils. Some seem to be powders. Which base is best? Hoping to make really lemony chocolate and others.
|
|
|
Post by Thomas on Feb 2, 2021 17:35:37 GMT -5
I add oils like peppermint, orange, and lemon after the chocolate has been tempered. I don't see the need to add it while in the melanger. Lemon and milk chocolate is very tasty. I've added finely ground coffee in the melanger and also after tempering. Both worked although each had a different mouth feel and the amount added needs to be adjusted depending on the method. Less is needed during refining as it will be stronger in flavor.
|
|
|
Post by Chip on Mar 2, 2021 16:47:34 GMT -5
I would jump in and say to use oils only, not any extracts. Water and chocolate do not play well together at all. I use Lorann oils and they are quite nice. I also use real peanuts and throw them in the melange. I use orange, anise, lemon (as thomas said, with milk chocolate it is great), raspberry, almond, cappuccino, coffee and other oils as I go. I also use these oils in my ganache filled chocolates.
|
|
|
Post by abinge05 on Apr 13, 2021 19:02:08 GMT -5
I've begun experimenting with oils and the results are fantastic! However, I've noticed that the flavors dissipate after about a month. When I buy bars that use oils, the flavors seem to keep much longer. Any ideas how the pros combat this shelf life problem?
|
|