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Flavor Infusions


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#1 ExtraMSG

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Posted 24 May 2006 - 11:51 PM

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?

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#2 John DePaula

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Posted 25 May 2006 - 03:11 PM

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?

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. :) )

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.
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