Oil Based Flavorings For Chocolate
Create one-of-a-kind chocolate confections with this oil based flavoring. This product works well with chocolate coatings, candy centers and more.
These super strength flavors are three to four times stronger than water or alcohol based flavorings or “extracts”. They are appropriate for oil based flavorings for chocolate use in hard candy, general candy making, cakes, cookies and frostings as well as a wide variety of other baking and confectionery applications.
Flavors and Extracts
Adding flavor to chocolate is a great way to make a dessert extra special. While it is common for home cooks to have a bottle of vanilla extract in their cabinet, there are many other flavors that pair well with chocolate. You can find these in the baking aisle of grocery stores or at online candy supply shops. Whether you are creating hard candies, frosting or chocolate ganache, flavored extracts and oils can add the perfect finishing touch.
When creating a sweet treat, it is important to use high quality ingredients that are free of any allergens or other unwanted elements. The best tasting ingredients are organic and all natural, but if you cannot find these, there are still great options.
In addition to using organic ingredients, you should also consider using vegan ingredients when possible. These are not necessarily limited to desserts and can be used in other applications like sauces and dressings.
A concentrated oil flavor can be used in place of water or alcohol-based extracts in most recipes, including those that call for chocolate. These are known as ‘candy oils’ or ‘flavoring oils’ and come in a variety of intense flavors. They are 3-4 times stronger than the typical water or alcohol-based extracts and are ideal for making hard candy, frosting and a variety of other confectionery items.
Alcohol and Alcohol-Based Flavorings
Generally speaking, alcohol or alcohol-based flavorings and liqueurs should not be added directly to melted chocolate because the alcohol will cause the chocolate to seize, forming a lumpy mass. They can, however, be used to flavor a mixture of melted and unmelted chocolate such as with truffles or fudge, or in a ganache or candy center.
These types of flavorings are available at most baking supply stores and sometimes even in the cooking/candy aisle of larger grocery stores. They come in a wide variety of flavors including mint, fruit, vanilla and other popular dessert flavorings. They are often quite potent and should be used more sparingly than their non-alcoholic counterparts.
These kinds of flavors are ideal for adding a hint of flavor to hard candies, general candy making and cakes, frostings, ice cream and other baked goods and confections. They work well in chocolate and are much easier to handle than traditional extracts. Typically, they can be added at room temperature without the worry of them reacting with the high heat required for hard candies and fudges. A good starting usage for these is 1/4 teaspoon of the flavor per one pound of chocolate. This can be adjusted based on your personal taste and the strength of the flavoring. Also, most of these products are food-grade and safe to use in chocolate.
Many chocolatiers use oil based flavorings in their chocolate. These flavorings are often found online, at cake and candy supply stores and large craft stores in the baking supplies aisle. They are used in the same way as extracts except they can be diluted more and are much stronger than alcohol based flavors. They can also be emulsified to become water soluble.
These flavorings are ideal for adding a wide variety of flavors to chocolate, hard candy and other fat based applications. They can be used in ganache, candy centers and even for flavoring a chocolate coating. Custard, for example is an excellent choice. It will work in dark, milk and white chocolates. To help with the separation that sometimes happens when using this type of flavoring for chocolate, it is suggested to add a small amount of 76 degree coconut oil to the chocolate before applying the flavoring.
Other common oil based flavors that can be used in chocolate are fruit flavors. These are becoming increasingly popular as consumers look for new and unique chocolate flavor combinations. Chocolates with strawberry, raspberry or cherry fillings are standard, but now there is a growing demand for chocolate with more exotic fruit flavors like mango, peach or kiwi.
Chocolate is a classic that pairs well with many other flavors. Fruits, such as orange and lemon, have long been a traditional pairing, but new combinations like incorporating vegetable flavors into chocolate are all the rage. Small and large batch chocolate makers can take advantage of this trend by finding innovative ways to pair new flavors with their products.
The best way to determine whether a flavor is oil-based or water-based is by looking at the ingredient list. Water-soluble ingredients are typically listed as ethanol, propylene glycol or glycerin while oil-based ingredients are listed as vegetable or canola. Water-soluble flavors will mix into beverages, dairy and baking applications but may not disperse evenly into chocolates or candy coatings.
For the chocolatier, oil-based flavorings are ideal because they can be added directly to melted chocolate without causing it to seize into a lumpy mess. When choosing an oil-based flavor, it’s important to choose one that is specifically formulated for use with chocolate. Concentrated flavors or oils are 3 to 4 times stronger than extracts and should be used sparingly in order to avoid over-flavoring your product. Bickford Flavors’ line of oil based flavors are Kosher certified, all natural and allergen free. They are also ideal for use in hard candies, frostings and fudges. They’re also safe to use with melted cocoa butter and will work in dark, milk or white chocolate coatings.