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question about chocolate meltaway candy

post #1 of 4
Thread Starter 

I just read a CIA recipe for chocolate meltaway candies that calls for an alcohol based flavoring.  I've been making meltaways with oil based flavoring all this time,  does alcohol NOT cause the chocolate to seize?  I checked in Greweling, and his recipe calls for oil.

 

What gives? 

post #2 of 4
This is what I have noticed about the majority of the "magazine" type candy recipes....
Some of the melt away ingredient lists call for the extract to be mixed with butter and 10x and sometimes it seems the whole pantry ;-) has been used to make a compound of sorts before the chocolate has even entered the picture.
This heavy with fat compound dilutes the extract to the point that seizing is no longer a threat.

I pretty much stick to my oils and emulsions and other than vanilla rarely use extracts at all.

mimi
post #3 of 4
Thread Starter 

Thanks mimi.  I guess most magazine candy makers aren't going to bother with oils etc..

post #4 of 4
I should have edited my reply a bit better.
My choice of recipe source sounded a bit snarky and I didn't mean it that way at all.
It's just that the ones written for the masses have to be simple to make and use everyday ingredients that are easily sourced.

Pretty pictures on the cover with the promise of a fool proof outcome is what sells to the working and/or busy stay at home mom who wants to try new things without needing a pantry full of tools and/or "exotic" ingredients.

mimi
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