I'm experimenting with using lorann oils in a ganache for truffles and I'm trying to figure out a good amount per pound of chocolate. I've read how they are three to four times as potent as extracts but I was wondering if anyone had more specific ideas.
The LorAnn Oils website has recipes using their products in a variety of food items (including chocolate truffles):
Thanks a bunch! My husband said he looked on the website, but apparently he did not look hard enough.