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Flavouring some white chocolate

post #1 of 9
Thread Starter 
Hello all! I attempted cake pops for the first time, but where I live, in Santiago, Chile, candy melts are sold out (crazy I know). So I changed that for white chocolate thinned out with a little bit of vegetable shortening. The dipping turned quite well, and the balls resisted on top of the sticks no problems. Now my question, since I would like to do different flavour combinations, do you know if white chocolate can be flavoured with extracts? Do they need to be oil based like when using food colour for chocolate? I appreciate any feedback! Thanks, Cinthia
"Everyday is someone's birthday"
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"Everyday is someone's birthday"
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post #2 of 9

Google is a wonderful thing! http://candy.about.com/od/workingwithchocolate/a/chocflavors.htm I like Lorann oils. You only need a tiny amount

post #3 of 9
Thread Starter 
I guess I wanted to know from actual experiences here, but thanks. Comment about Google wasn't necessary, but I'll refrain from asking questions like this in the future then. Thanks for your help.
"Everyday is someone's birthday"
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"Everyday is someone's birthday"
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post #4 of 9

Yes - you can only use oil-based or candy flavorings with "real"chocolate. If you use the flavorings that have water in them your chocolate will seize - especially white chocolate as it is very temperamental to begin with!

HTH!

post #5 of 9
I don't think she meant anything by it. But you never know I suppose.

What kind of flavor are you looking for? I love lorrann oils and I have personal experience with a few of them. I really love the key lime, orange, creme de menthe (although I find the liquor great too) oh and the coconut is great!
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #6 of 9
Quote:
Originally Posted by MyFairDiva View Post

I guess I wanted to know from actual experiences here, but thanks. Comment about Google wasn't necessary, but I'll refrain from asking questions like this in the future then. Thanks for your help.

But that is not what you asked. I went above and beyond and provided a link that not only answered you question as presented but gave other ways to flavor chocolate. Then I went on and told you which oil brand was my favorite. Google IS a wonderful thing! I use it no less than 10x a day. I could not have found the informative article without it. If I ask 10 different people the same question I will most likely get 11 different answers. Therefore, I do my own research. Not sure why you got upset...

post #7 of 9
Nice link icon_wink.gif
I found a yummy looking recipe for Strawberry Fields Truffles.
Diva: a higher quality chocolate will yield better cake pops, I suppose it's more work but I think cake pops are already a lot of work
post #8 of 9

I signed up for a cake pop class on the 25th. On another not, I recently made about 60 cake balls and put them in the deep freezer in the garage. 2 days ago I go out there and see they are sitting on my woodworking bench with mold growing all over them. I must have pulled them out to get something under them icon_cry.gif

post #9 of 9
What a waste! That's why I don't make them! I think they're a pain, well I've made them but it's not something I offer on my menu. I'm a big perfectionist and I always end up with a smudge or extra chocolate blob somewhere, they drive me crazy
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