I've been greatly intrigued with orange blossom water and would like to try it in the WASC but have never used it. Has anybody used it and what is the verdict? Do you like it? Is it worth the $$? I would also use vanilla and almond so it won't make up all the flavorings.
I've used it before in both sugar cookies and cakes. I like using a tablespoon combined with some fresh orange zest for added citrus flavour.
It wouldn't be my choice to mix it with almond extract (I really dislike that flavour) and/or vanilla, but I can see that it might match nonetheless. It's something that can stand on it's own though.
We use orange blossom water in a ganache at the chocolate shop where I work. I like to taste all the ingds. alone before tasting the final product. Alone orange blossom water tastes like soap. It's pretty strong. I agree that it woudln't be good with almond extract. We use it in a persian spiced ganache so maybe it would be good in something a little more "spiced."
I've only used it in a baklava recipe, so yeah, it definitly has an exotic-spicy flavor to it. I don't know about vanilla and almond, but it goes well with cinnamon.
Orange definitely does not go with almond. Almond is better with apple or berry flavors, even cherry (although they're almost the same to me).
Orange does go well with chocolate.
Orange blossom water doean't taste like orange. Come to think of it, our "spicy" ganache is paired with an almond marzipan so... maybe, maybe not, who knows.
I use orange blossom water and rosewater occasionally in cakes and sometimes buttercream. Never a lot, but just enough to leave an interesting hint. Both are usually used in Middle Eastern cooking. I assume tastes are just different across the ocean. In the UK, from what I've read, they use flower flavored/scented ingredients pretty often, ie elderflower, lavender, etc...