[swan]

So...I have bought christmassy-chocolate molds, a kilo of Valrhona 61% chocolate, and peppermint and orange natural extract. Some white chocolate and foodcoloring, it's time to play!!!!

Does anyone know how many drops of extract per 100 grams of chocolate one needs (I can do the trial and error ofcourse - but if somebody knows...) it's the dr Oetker ' Natural' brand extracts - and I haven't tried something like this before. I just wanted to melt the chocolate and pour in the molds, for fun, and maybe just 'perfume' them with peppermint - and another batch with orange.
Then decorate with green -white-red chocolate, and some of that wonderful powdered gold and bronze I found at G. Detou.

Something like that
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[msue]

Dearest swan,

I've made chocolate truffles with various flavorings before - but used the trial & error approach (well, as it is chocolate, the taste and re-taste method). I don't recall the ratio of extract to chocolate.

However, as I have this experience, I hereby volunteer my services to sample an unlimited quantity of chocolates. I will gladly tell you which ratio works best, although I'll have to sample many, many chocolates to be absolutely certain!

Your Christmas treats sound wonderful!

[KYHeirloomer]

Swan, donchaknow that flavored chocolates can be hazardous? I strongly recommend that you send them all to me for proper disposal.

[swan]

hahaha, let me give it a try first. If and when succesful - or hazardous - we'll see......
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[Griffin]

I am positively careless of my life and single so if I die of flavouring poisoning it won't matter too much... I volunteer to try the chocs!!

Ooh, ooh, miss, pick me, pick me!!! (shoots hand up and stretches until Miss notices... at least I think she noticed)!!
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