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Post by w1ggl3s1985 on Mar 11, 2022 4:40:41 GMT -5
Hello,
I would like to try adding rose water and orange blossom water to my chocolate. Has anyone else done this successfully?
I have so far tried orange flavouring and rose flavouring which tastes lovely but I would like to use more authentic ingredients (my chocolate is based on flavours of the middle east.)
I use couverture so it already contains emulsifier, so would I be OK adding the water or will it seize up?
Thanks Caroline
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Post by Chip on Mar 11, 2022 8:40:19 GMT -5
w1ggl3s1985, In my experience water and chocolate are mutually exclusive to one another. You can get orange oil and rose oil and accomplish the same thing as far as flavoring goes.
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Kateye
Neophyte
temper temper
Posts: 6
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Post by Kateye on Oct 26, 2022 15:29:48 GMT -5
Newbie question...at what point in the bean to bar journey, do you add flavorings? Would this be different with oils than candied ginger or dried fruit? Cheers!
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Post by Ben on Oct 27, 2022 14:43:59 GMT -5
Generally, you would add inclusions during the tempering step. Oils could be added then, too, or while the chocolate is in the grinder, although this would mean you'd definitely have to clean the grinder between batches.
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Post by merlinox on Oct 31, 2022 6:02:27 GMT -5
Hey Caroline, If you use traditional refining/tempering processes, water isn't a possibility since the cocoa mass will seize up with very small amounts (3-5%).
You can google "Chocolate part 1:3 - why it seizes with just a little water, ...and what to do about it" and the first result from fooducation.org is very thorough !
I made date/rose water chocolate but I didn't temper it.
I would also recommend to use essential oils, I use them all the time and the results are marvelous.
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