Questions About Flavoring Candy Melts..

Baking By KrummsKreations Updated 20 Jun 2015 , 4:24am by Apti

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KrummsKreations Posted 19 Jun 2015 , 8:47pm
post #1 of 2
So as the title suggests, I'm wondering about flavoring candy melts/confectionery coating/almond bark/candy quick - toe-may-toe, toe-mah-toe  But for the purpose of simplicity, let's just call it chocolate lol.

This much I know - most liquids + your chocolate = a big lump of ruined chocolate lol. I know you can use oil based flavorings like Lorann - which I've done. 


I'm wondering if you could take a regular grocery store alcohol based extract, and add it to say, melted: shortening, paraffin wax etc. Then allow it to set up and then add that to the melted chocolate, if because its no longer liquid it won't seize up the chocolate?

Anyone with thoughts, please! Share!


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Apti Posted 20 Jun 2015 , 4:24am
post #2 of 2

I work with Guittard Dark Chocolate A'Peels (high quality candy melt....).  I have added the Wilton Creme de Menthe and Wilton Peppermint flavors with great success.  The Creme de Menthe tastes just like an Andes Mint. 

I've also learned after playing with about 100 pounds of the Dark Chocolate A'Peels and various brands of "white chocolate", that the chocolate is more forgiving than I originally thought. 

I'd say it is worth an experiment on your part.  As always, the exact brand and type of "chocolate" (toemaytoe/toemahtoe) plays a huge part in how your experiment will turn out overall. 

I rarely feel the need to create flavors other than the two listed above because you can combine the chocolate with cake/cookies/other candy/ganache etc. to introduce another flavor profile.  The Guittard Dark Chocolate A'Peels are lovely and don't need any help.

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