Flavoring Melted Chocolate

Sugar Work By cakefort Updated 8 Feb 2010 , 6:18pm by cakefort

cakefort Posted 8 Feb 2010 , 5:58pm
post #1 of 5

Sometime I can successfully add extracts and liquors to melted chocolate, other times it seizes. What accounts for this? Is it the alcohol content? I hate wasting all the chocolate, let alone the frustration of having to start over.

4 replies
TexasSugar Posted 8 Feb 2010 , 6:04pm
post #2 of 5

You want to use oil based flavorings to flavor chocolate. Lorann makes tons of flavors of these.

I'm not sure about the liquors part of it.

Debluvs2bake Posted 8 Feb 2010 , 6:07pm
post #3 of 5

Water seizes chocolate, you need to use oil based flavors. I've never atempted flavoring with alcohol.

kellymarie Posted 8 Feb 2010 , 6:07pm
post #4 of 5

Water makes chocolate seize- so that would be it. I assume the higher amount of water would make it seize up- oils are best. Maybe check the alcohol% of the liqors that work and use that as a guide? And perhaps check the ingredients to see where water is on the list. The closer to the top- the more of the chance it will affect your chocolate.

I hope that helps!!

cakefort Posted 8 Feb 2010 , 6:18pm
post #5 of 5

Great, thanks!

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