AHi there! I've been making truffles and I still cannot figure out the best fool proof way to infuse flavor into my dark chocolate ganache. I've left the cream sit with fruits, extracts, spices, etc., for hours and yet my chocolate still overpowers them. Could it be the brand of chocolate? Thanks!!!
AAt work we use oils. And I think steeping is a more effective way to to infuse flavor than just sitting there. Maybe you should use chocolate with a lower percentage of cocoa?
AI usually mix my flavors with my cream bring to a light boil then cover and let flavors combine for a few hours. I also use about 70% so ill try lower. What type of oils do you use? I'm always nervous the taste won't be authentic as I purchased a raspberry flavored oil once and it tasted like perfume :)
ASomenof the flavor oils do taste more artificial. But we use lorrann oils.