Chocolate is the most coveted dessert there is in the world and has been for decades if not centuries. The beauty of chocolate in todays day is that food technology has advanced and be used to improve the flavor profile of this highly delectable dessert. 

Interesting Fact: The latin name for the cacao tree, "theobroma cacao" translates to 'food of the gods'.

What flavors pair well with Chocolate?

The most common flavor pair we find is vanilla. Most candy manufacturers add vanilla to their chocolate. The beauty of using flavors yourself is being experiment with a variety of flavors. For example, orange creamsicle, cherry, banana, ginger, peppermint, pineapple, raspberry, lemon, strawberry and watermelon have a tendency to get used for DIY chocolate flavoring. 

My personal favorite is pairing watermelon flavor with chocolate as it provides a rich, green and fresh flavor. I've even gone as far as mixing the watermelon with the peppermint to enhance the green flavor of the watermelon and cooling effect.

Small batch chocolates are great for experimenting with different flavors and even combining flavors are playing with flavor use rates to get the exact flavor profile that fits your taste buds. 

How do you Flavor Chocolate?

Chocolate can be easily flavored with alcohol-based extracts, liqueurs or flavored oils. At Dolce Foglia, we offer a large variety of flavoring oils that are readily available for most consumers. Many DIY'ers have a bottle of our flavors in their kitchen cupboard as a standard baking and candy making item. 

Oil based flavorings are often referred to as candy flavoring or chocolate flavoring. These flavorings can easily be added directly to melted chocolate without causing it to seize. To make certain that the flavoring you purchase works for chocolate, make sure that it's based in an oil base and that it does not list water. 

Dolce Foglia flavorings are highly potent with a well-rounded flavor profile. 

Are there problems with using alcohol extracts?

The tough part of using alcohol-extracts is that cannot be added directly to pure melted chocolate as it will cause the chocolate to seize and form a lumpy mass (gross). So if you are using alcohol-extracts then it is best to add it to chocolate mixtures. 

What are the best flavors to flavor chocolate with?

The best flavors that have been often paired with chocolate from recent trends are orange, strawberry, raspberry and peppermint (especially for the holidays).

What are candy flavoring oils?

Candy flavoring oils are concentrated super strength flavors that have the intensity to withstand higher temperature demands of hard candy, gummy, chocolate and baking temperatures. Many extracts and alcohol based flavorings will burn and may cause issues with the final product due to potential water content. 

What temperature do you want to heat you chocolate to when adding flavor?

Tempered dark chocolate should be gently warmed to 87°-89°F.

Tempered white or milk chocolate should be gently warmed to 83°-85°F.

Tips for Success

• Utilize a kitchen scale to measure the amount of chocolate needed for your recipe
• Melt chocolate over low heat
• Stir frequently with a wood spoon or rubber spatula
• Do not expose chocolate to moisture
• Use an accurate food thermometer 

Checkout our blog keto vanilla ice cream (sugar free)