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LoAnn oils

post #1 of 9
Thread Starter 

I bought some LorAnn  flavouring oils for flavouring fondant for my home made chocolates. I am wondering if it is OK to add the oil directly to the tempered chocolate for flavoured solid chocolates" @Minas6907 can you help me?

 

Not sure this was the correct place on Chef Talk to ask.

post #2 of 9
What kind of oils did you get? Im not sure if a pure oil (like an orange oil) would act the same as thw candy oils from loranns, which are usually propolyne glycol based. Also, what kind of molds are you using? If you using the flexible and more common 'candy molds,' it should be fine. I really cant say if you'd be able to use a polycarbonate mold for molding solid pieces that have an flavoring oil added to them, im inclined to say stay away from that, im not sure if the oil, little though it may be, would affect the pieces contacting and releasing from the polycarbonate mold. Overall, the flavorings and oils are best left to flavor a ganache or batch of sugar, I really dont like to mess with flavoring the chocolate itself.

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post #3 of 9
Thread Starter 

I bought the LorAnn oils they say are for chocolate. I have both polycarbonate and the flexible molds. I am also considering looking for some oil based colours to colour white chocolate, do you have any advice on that? I really appreciate your input on chocolate "stuff"

post #4 of 9

Tip  Since you live in Florida keep them in fridge as they go rancid quickly.

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post #5 of 9
Thread Starter 

Thank you @ED BUCHANAN , I will put them in the fridge (I assume you mean the oils?), I haven't opened them yet.

 

For some reason I am not getting the notifications from Chef Talk, so hadn't realized there was a reply to my message. I am not even getting the Chef Talk updates. I checked my spam folder and they are not there either.

post #6 of 9

@SylviaM

 

Not receiving emails
started on 03/25/14 last post 04/07/14 at 5:45pm 12 replies 174 views

if you like post up the issue in the above thread and someone from Chef Talk's Admin team will give you a hand

post #7 of 9
Thread Starter 

Thanks @kaneohegirlinaz, I got the notification e-mail that you had posted a reply so maybe it is fixed now. But if I don't get the updates etc I will certainly post in the thread you mentioned. I'll go check out the thread now and subscribe to it :) Thank you so much for your help :)

post #8 of 9
The oils that specify that they are for chocolate usually contain almond oil. I personally wouldnt use a polycarbonate mold just to be sure the pieces dont have trouble releasing. But the flexible plastic molds would be fine. As far as colors, I personally stick to coloring my own cocoa butters. If you just want to color white chocolate, use a fat soluble powdered color. You can get a set from pastrychef.com, or larger amounts from chefrubber.com. in candy supply shops, ive seen liquid oil based colors for chocolate, but I havent personally used these. I may be ocd, but adding any additional oil to chocolate doesn't sound right to me, I dont want to want to screw with the formulation of the chocolate (unless its confectionery coating). Thats just my 2 cents, I hope it helps.

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post #9 of 9
Thread Starter 

Thank you so much @Minas6907 - I always find your 2 cents to be worth a lot more than 2 cents. I will look at pastrychef.com for the fat soluble powdered colours. I have both silicone and polycarbonate molds - as well as a few of those cheap plastic molds, which since I discovered the polycarbonate molds I don't use.

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