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? 
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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
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