Posted 24 May 2006 - 11:51 PM
The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin
Nick Zukin, Mi Mero Mole
Co-Author, Artisan Jewish Deli at Home
Formerly, Kenny & Zuke's
Posted 25 May 2006 - 03:11 PM
When I first started playing around, I used vanilla extract when I needed a vanilla accent. But for a long time now I've been using organic vanilla beans to infuse the cream… way way better. (And hey, I really like to see the little black vanilla seeds floating around in the cream. )
So, how do you usually infuse flavor into your chocolates? Is it by adding extracts/oils to the chocolate itself or by infusing flavors into the dairy?
For lavender chocolates, I use lavender that I buy locally for infusing flavor into the cream. Basically the same for tea flavored ganaches.
For some chocolates, however, you just can't get a strong enough flavor with an infusion e.g. rose. For rose, you need to use a more potent oil to get a flavor strong enough to taste.
You cannot legislate compassion into your fellow man (or woman, as the case may be), but we should at least attempt to create a society in which each individual has the opportunity to realize his or her potential. If we meet our citizens' needs for Health Care and Education, everything else will take care of itself. --Me