Chocolate Flavorings

[tammylc]

That's the one I've seen, although I haven't actually used it yet. If you want fewer than 4 bottles (as sold on Amazon) You can probably get it at Whole Foods or other natural foods kind of store - that's where I've seen it.

[sote23]

Frontier is an herb company, I never even thought about looking for it there. I will give it a shot and report back if I can find it.

Luis

[sote23]

Just an idea: Could you use alcohol extracts to get a fruit flavour into solid chocolate? Infuse berries/fruits in alcohol, then distill (perhaps by freeze distillation) to get rid of most of the water.

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I've tried infusing many different fruits into alcohol, but have not had any work. They aren't strong enough for the flavor to come though. You might just want to buy a liquer for that purpose, it's alot easier.

Luis

[TheSwede]

Would a liquer work for flavouring "solid" chocolate (ie. not a ganache) without making it grainy or too soft? Because then we are onto something, a liquer beeing essentially a alcohol/water/sugar solution.

[Kerry Beal]

Would a liquer work for flavouring "solid" chocolate (ie. not a ganache) without making it grainy or too soft? Because then we are onto something, a liquer beeing essentially a alcohol/water/sugar solution.

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It would likely cause the chocolate to seize used in the quantities needed to flavour the chocolate.

[Abra]

A couple of nights ago I had a chocolate soup at La Bastide de Mamette that was flavored with curry. There was a star anise on the side, which I didn't taste, but the flavor of the curry and chocolate together, contrary to my expectations, was absolutely wonderful.

[Lior]

Has anyone tried infusing tea, like green tea, for example, directly into chocolate? Is this how it is done?

[Kerry Beal]

Has anyone tried infusing tea, like green tea, for example, directly into chocolate? Is this how it is done?

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I wonder if heating the chocolate with the dry tea, keeping it at about 40 degrees or so for a while, straining out the tea and then tempering would work?

[Lior]

This is what I am thinking! I will try. I can even heat the chocolate more. Anyway there are cold infusions, often more recommended that hot ones, into the cream, so it should work-I hope!