Distinguish Your Homemade Chocolate With The Appropriate Flavor And Color.
Flavor can be added to chocolate candy; though, it is important that you use an oil-based flavor. Flavor oils that are alcohol-based will not work, nor will flavored extracts, such as vanilla, otherwise the alcohol will cause the chocolate to seize and form a lumpy mass. Oil-based flavorings, occasionally called “candy flavoring,” can be added directly to melted chocolate without causing it to seize. Use a food-grade eyedropper to release the flavor oil into the melted chocolate candy. Start by inserting only a few drops and then raise the amount to improve the flavor. Note that the food coloring you buy in the grocery store and many of the flavors may have water added! So the point is not to mess up your candy by adding the wrong kind of flavor. Shop for flavors in the candy making aisle, and not the bakery supply aisle.
There are probably over fifty special kinds of oil based candy flavor on the market. There are all of the essentials, such as Almond, Apple, Caramel, and lots of fun flavors that you might never have even thought of to use in candy. Examples of these distinctive flavors are Eggnog, Guava, Pomegranate Flavor, and so on. Candy flavor oils can be bought in bulk (gallon size), per ounce, and as small as one dram. One dram is .125 FL. OZ. which is 1/16 of an ounce or 3.7 MIL. Use roughly one to two ounces to twenty-five pounds of chocolate, or
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