Chocolate Flavor Oil

This flavor oil has a very sweet but delicate chocolate taste that is ideal for adding chocolate flavors to various food items. It also works well in icings and oil based coatings.

It is also suitable for making chocolate liqueurs. However, it should be used in small proportions to achieve the desired effect.

Product Description

Chocolate flavor oil is a must have in every foodie’s kitchen. Not only is this a great ingredient to add to desserts, it can also be used in other recipes such as soups and sauces. Using this is an easy and cost effective way to add that special touch to your cuisine.

The product is made from natural ingredients only, no chemicals, preservatives or fillers are used in its production. Its a water soluble liquid essence that will leave your food with a pleasant taste and a subtle odor. A little goes a oil based flavoring for chocolate long way, so it is best to use a few drops per application.

It is well known that one of the most rewarding aspects of eating chocolate is its aroma. In addition to enhancing the taste of the chocolate itself, the scent can be used as a fragrance in a variety of products including soaps, bath bombs and candles. The smell is also said to have a positive effect on the mood, making it a must for any self-respecting connoisseur of the good stuff. The scent may be a little overpowering for some, but the benefits are worth the price tag! The most impressive thing about this nifty elixir is that it can be easily stored in an airtight container.

Shelf Life

Chocolate flavor oil is a liquid essence that can be used to add flavor to a variety of food items, including hard candy. It is a natural product that does not contain any chemicals, preservatives, or synthetic flavors. It is also water-soluble, meaning that it can be added to a wide range of foods and drinks.

This flavor is especially good for adding chocolate flavor to a chocolate coating or icing. It is also suitable for use in many other confectionery applications.

It is safe to use in most melted chocolate and will not separate out as long as it is mixed with pure chocolate or cocoa. It can be used to create a wide variety of flavored coatings or icings for all types of chocolate.

A good starting usage for all of our flavor oils is one quarter teaspoon per one pound of chocolate. If you find that the flavor is too strong, cut your usage in half. This will give you a flavor that should not be detectable three to five seconds after you have swallowed the chocolate.

Our super strength flavor oils are three to four times stronger than water or alcohol based extracts (also known as flavorings) and are perfect for a wide variety of confectionery applications such as hard candies, frostings and fudges. They are also suitable for creating unique and individual confections by mixing them with your favorite ingredients to create the exact flavor you want.

In addition, these super strength flavor oils are also a great way to save on ingredient costs while getting the same results you would get using alcohol based extracts. They are 3 – 4 times stronger than a traditional extract, so you can use far less.

These super strength flavor oils can be substituted for a traditional extract in any recipe that calls for an extract and are also a great way to boost the taste and quality of your products while saving on ingredient costs. They are also suitable for using in a variety of other confectionery applications such as ice cream and cakes.

Storage

Chocolate flavor oil is a concentrated candy-grade flavoring that is 3 to 4 times stronger than extracts. It is safe to use in candy making and a variety of other baking and confectionery applications including gummies, hard candies, lip balms, Scratch-n-Sniff artwork, candles and many other products. It is also a convenient ingredient for ice cream and cake mixes, and can be used to add flavor to liquids.

These oil-soluble flavors are ideal for CBD tinctures, edibles and other products that require an oil soluble flavor. They are a mixture of medium chain triglycerides (fractionated coconut oil), ethyl alcohol and natural flavor. It can be emulsified to become water soluble and is suitable for a wide range of applications from baked goods to sauces, dressings, ice cream and more.

It is true to its name having a very sweet but delicate note. It bakes well in chocolate, does very well in cookies, cakes and bread and is stable for weeks at room temperature and freezes well.

This flavor is formulated for use in oil soluble chocolate applications and is ideal for adding flavor to dark, milk or white chocolate coatings. It will not separate when added to pure chocolate or cocoa bases and will distribute evenly throughout your product as long as it is in an oil soluble form.

A good starting usage is approximately one quarter teaspoon of this flavor per pound of chocolate. If it seems too strong, cut your usage in half. Typically, the flavor should not be noticeable three to five seconds after you swallow your chocolate; it should have a clean feeling and should go away quickly, leaving you with the desire to have more.

Application

Chocolate flavor oil is an excellent choice for any chocolatier looking to add a jolt of oomph to their chocolate concoctions. It can be added to chocolate and cocoa base products like milk, dark, and white to achieve the best results. It can also be used as a coating for chocolate truffles and other confectionery creations that require a smooth, glossy finish. The trick is to match the appropriate concentration of the ingredient with the application. Newport Flavors recommends starting with a dosage of about one quarter teaspoon and adjusting to taste as necessary.

A good rule of thumb is to use no more than a quarter teaspoon per pound of chocolate. Using more can result in an uneven coating that will not hold up to prolonged exposure to light or heat. The best bet is to use a high quality chocolate grade or reformulated commercial grade chocolate. You can even get creative with chocolate flavors by infusing the stuff with savory ingredients such as rosemary or garlic.