[beebs]

Hello, I have been trying to infuse chocolate bars with teas. I warmed the chocolate and added the tea. Let it sit warm all day. Then let it sit at room temp. for one week, in a sealed container. I had also let some cocoa butter sit with the tea in a sealed container and added a little bit of this during the tempering process. The final product was OK but not as intense as I want it to be. I am sure there must be a right, and hopefully faster, way to do this. Thank you in advance for any help on this topic. This is the first EVER forum and post I have done and am very excited to be apart of this site! Thanks!

[m brown]

Beebs, Had to move your post to the general area.

First, are you leaving a tea liquid based ganach out on the counter for a week? you are inviting trouble with bacterias, so be careful. Do not leave diluted unenrobed chocolate fillings out for more than a few hours.

I would suggest you make an intence infusion of tea to make your ganach and perhaps add some ground tea powder as well.
Dusting with tea powder may add another level of flavor as well.

[foodpump]

If it's a straight infusion, and you're only using chocolate and nothing else--you're on the right track.

All fats absorb flavours,and the best way is to warm cocoa butter and infuse flavour into this, then mix the cocoa butter into the couveture. Some people blend in finely pulverized tea into the couveture as well.

[beebs]

I am not making a ganache. I am making chocolate bars. Chocolate only. And trying to scent the chocolate itself. I assumed the cocoa butter was what was absorbing the scent/flavor but I was hoping there was a general way to do this. Thanks for the suggestions. I will keep experimenting.

[m brown]

Originally Posted by beebs

I am not making a ganache. I am making chocolate bars. Chocolate only. And trying to scent the chocolate itself. I assumed the cocoa butter was what was absorbing the scent/flavor but I was hoping there was a general way to do this. Thanks for the suggestions. I will keep experimenting.

Okay, how about natural or essential oils?

[jerry i h]

The only way I know of to put the flavor of dry teas into chocolate is to take the hopefully high quality tea leaves, grind them into a super-fine powder, and then sprinkle them directly into the melted, tempered chocolate.

[beebs]

Thanks so much for the info!! I am going to try that technique asap.

[m brown]

green tea in the powder form, matcha is one such tea.

be sure to use the best you can afford to avoid bitter/off flavors + aromas.