Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Jim D.

Fruit Compounds and Powders in Chocolates

Recommended Posts

I have been reading postings on fruit compounds and powders for use in getting more intense flavors in ganaches (to be used for chocolates, specifically in cream centers) and have a few questions:

FRUIT COMPOUNDS

A number of posters do not like compounds, saying they contain artificial flavorings. I looked at the Amoretti site, and their ingredients (insofar as I could find them) seem to be natural. All opinions of Amoretti products on eGullet appeared to be very positive. I also saw good things about MEC3 products, which appear in Gustosia compounds, available at Qzina for fairly moderate prices--as these things go--but I couldn't find any ingredient lists. Albert Uster sells compounds (a kilo of raspberry is $77), but ingredient information is not provided. Pastry Chef Central carries Dreidoppel (which has received one less-than-stellar review on this site). Most posts on these subjects, however, are rather old. So my questions on compounds are:

1. Are Amoretti and Gustosia products still rated high by eG members? The Albert Uster compounds? Any others you would recommend--or not recommend?

2. I could not tell from the Amoretti site whether they sell directly to (small) consumers. Does anybody know that? And, assuming they do: Since there are no prices on their site, approximately how much does a 1-kilo container of fruit compound cost?

FRUIT POWDERS

Some chocolatiers like fruit powders (freeze-dried) to flavor fillings (for one thing, they do not add any liquid), and here there appear to be many sources. Van Drunen Farms looks promising for these products, but they state online that they do not sell directly to individual consumers. L'Epicerie and Chef Rubber carry fruit powders as well. So my questions on powders:

3. Do these powders have an authentic fruit flavor?

4. What sources for them do you recommend?

Many thanks for any help in my continuing quest ("obsession" is such an ugly word) to obtain a real punch of fruit taste in cream fillings for chocolates. I am seeking to avoid use of much fondant as I think it gives a "flat" taste to things, much like making buttercream frosting with confectioner's sugar, and it dulls the taste of fruit.

Share this post


Link to post
Share on other sites

I'm not going to be terribly helpful - I like different compounds for different flavours. Mec3 makes the best ever strawberry - but not sure about the others.

I'd see if you could get some samples of things before you commit to buy - Amoretti charges a small amount for samples these days.

I like to use puree and a bit of compound and some fruit powder in the same filling when I want the most punch of fruit flavour.

Share this post


Link to post
Share on other sites

I'm not going to be terribly helpful - I like different compounds for different flavours. Mec3 makes the best ever strawberry - but not sure about the others.

I'd see if you could get some samples of things before you commit to buy - Amoretti charges a small amount for samples these days.

I like to use puree and a bit of compound and some fruit powder in the same filling when I want the most punch of fruit flavour.

Actually, Kerry, it is helpful to know that the MEC3 strawberry is good. I like the fact that Qzina posts their prices and would be inclined to go with the Gustosia (MEC3) products. I'm not a fan of sites that don't provide prices. What is the source for the fruit powders you use?

Share this post


Link to post
Share on other sites

I think the raspberry was from Chef Rubber. I have bought the freeze dried fruit various places and just ground it myself to make other powders.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


    • By ChristysConfections
      I am trying to find boxes like these pictured below, with matching candy trays and candy pads. They are about the size of a piece of paper and about 2-2 1/2 inches high. Haven’t had any luck finding them domestically. Anyone else use something like these? How do you store/package your bulk chocolates?
       


    • By pastrygirl
      Has anyone used the chocolate pump that TCF offers?  https://www.tcfsales.com/products/c115-mol-d'art-melters/
       
      I'd like to increase both production and efficiency, so I'm looking at a 20-24kg melter, the pump, and possibly an EZ temper as an upgrade from a 6kg melter, a bunch of bowls and a ladle.
       
      What do other chocolatiers think?  I doubt I'll jump right into 24kg at a time, but I figure might as well have the capacity since it is the same footprint as the 12kg melter.  The pump would save a lot of time with molding, provided it doesn't clog up or over-temper the chocolate - is a stray chunk going to cause havoc?  And if it is a full 24kg, that's a lot of chocolate to hand-temper, so much heavy stirring.  Would the pump be able to mix in EZ Temper silk and make tempering virtually hands-free?
       
      thanks!
       
       
    • By MrJonathanGreen40
      One of my friends is leaving for Spain next week, and I’m planning to surprise her with a party before she leaves. Since she’s a huge lover of sweets, I decided to buy her a cake. I don’t know where to start looking, but my brother suggested that I buy from this online provider of custom cakes. I checked their website, and I think they have cakes that my friend will love. I haven’t bought anything yet because I want to be 100% sure that their cakes are truly excellent. Do you have any idea how I should examine cakes through the Internet? What are the things that I must take into consideration? Thanks!
    • By jedovaty
      Hi:
       
      I'm making some homemade peanut butter cups, but shaping them like bon bons instead.  I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate.  As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little.  Is there a way to prevent this, or do I need to do a second dipping?  I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
  • Recently Browsing   0 members

    No registered users viewing this page.

×