Chocolates and Butters

Flavorah Concentrates for Chocolates and Nut Butters

Chocolate and nut butter applications require oil-soluble concentrates for proper integration. Water-based products can cause chocolate to seize and nut butters to separate. Flavorah offers oil-soluble options that blend seamlessly into melted chocolate, ganache, chocolate bark, and nut butter spreads without affecting texture or tempering.

Recommended Usage Rates

• Melted chocolate and chocolate bark: 0.15-0.5% (typical 0.25%)
• Ganache: 0.2-0.5%
• Chocolate truffles: 0.25-0.5%
• Nut butters (peanut, almond, cashew): 0.25-1.0% (typical 0.5%)
• Compound chocolate: 0.2-0.5%

Technique

For chocolate, melt to working temperature and stir in Flavorah oil-soluble concentrate. Mix thoroughly to distribute evenly. If tempering, add the concentrate before the tempering process. For nut butters, add concentrate and blend with an immersion blender or food processor until fully incorporated. Oil-soluble concentrates are essential here as water-based products will cause the chocolate to seize or the nut butter to become gritty.

Recipe Ideas

• Mint chocolate bark: add Flavorah Creme de Menthe at 0.3% to dark chocolate, top with crushed candy cane
• Orange ganache truffles: add Flavorah Blood Orange at 0.25% to dark chocolate ganache for an elegant confection
• Cinnamon almond butter: add Flavorah Cinnamon at 0.3% to fresh-ground almond butter
• Hazelnut chocolate spread: add Flavorah Hazelnut at 0.5% to melted milk chocolate and hazelnut butter blend

Oil-soluble concentrates are required for all chocolate and butter applications. Using water-soluble products will ruin the texture.