Flavor And Chocolate

Sugar Work By spalmer Updated 7 Feb 2010 , 3:52pm by mkolmar

spalmer Posted 7 Feb 2010 , 1:41pm
post #1 of 3

I am trying to add Flavor Oil/Extracts to chocolate to make flavored chocolate coffee stirrers. My problem is the chocolate keeps seizing up as soon as i add the flavor. Can anyone please help me with this? I need to have these done within the next 2 days. Please help? icon_cry.gificon_cry.gif

2 replies
kansaslaura Posted 7 Feb 2010 , 3:19pm
post #2 of 3

You have to absolutely use a pure extract. The tiniest amount of water will cause your chocolate to seize. I color my white chocolate with only powdered colors for that very reason. Check your ingredients on the extracts/oils...that has to be the culprit! Check out this link: http://candy.about.com/od/workingwithchocolate/a/chocflavors.htm

mkolmar Posted 7 Feb 2010 , 3:52pm
post #3 of 3

If you melt the oil when you are melting the chocolate over the double boiler you would be alright. It's when you add it at a later time that the chocolate will seize up. Candy making with using pure chocolate (not melts) can be difficult to do.

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