Flavouring Chocolate Help

Decorating By banba Updated 29 Sep 2008 , 7:24pm by banba

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banba Posted 29 Sep 2008 , 11:02am
post #1 of 4

I use oils to flavour chocolate all the time without any problems.

Now I am wondering can I use liquers to flavour chocolate eg. Bailey's Irish Cream or grand marnier AND still have shiny chocolate for my dipped cookies or will the chocolate sieze and become dull?

There's not a big following of oreo lovers here but at Christmas we like another type of cookie called Kimberley and I wanted to dip them in chocolate with oils to flavour them.

But I don't have an Irish cream oil and need to know would adding the baileys to the melted chocolate ruin it even if i just add a small amount? TIA

3 replies
tcbalgord Cake Central Cake Decorator Profile
tcbalgord Posted 29 Sep 2008 , 11:37am
post #2 of 4

I did a small search and it appears that there a lot of companies that do this and their chocolate looks great. HTH and good luck

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kakeladi Posted 29 Sep 2008 , 5:35pm
post #3 of 4

It *might* cause the choco to tighten, but just add a bit of shortening (OR oil) & it should bring it right back to dipping consistency.

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banba Posted 29 Sep 2008 , 7:24pm
post #4 of 4

Oh thank you so much I never thought of adding a little oil or shortening to loosen the chocolate up if it started to get a bit thick. Can't wait to try these now!

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