Welcome to the Cake Decorators Q&A

Hi All

If anyone is interested, supermarket Lidle are promoting their brand new range of Finn Carre flavoured chocolate for 29pence per 100g ……. YES! that’s right 29 pence for 100g.

Flavours:

Milk chocolate Hazlenut Gianduja
Milk chocolate Almond caramel
Milk chocolate cornflakes
White chocolate cornflakes
Dark chocolate orange
Dark chocolate ginger
Dark chocolate cranberry.

The promotional price is held only until tomorrow night Wednesday 8th April 2014. I would have posted this information earlier, I’ve only just seen it myself.
The regular price will be 69 pence.

This would be good chocolate for ganache fillings only as it contains small textured bits of the flavours.

Oooh, thanks for that. I haven’t got a Lidl near me but my friend does.!! I’m going to phone her immediately !!

Donna

I hope you managed to grab yourself a bargain donnascakes. I’ve tried a piece of each flavours and I think they will all make good ganache. Love the hazlenut flavour, soo smooth.

I went this afternoon, not a packet in site 🙁

I didn’t think they’d hang about at that price but at least they will be a regular line and the 69 pence isn’t too expensive. x

Hi @madeitwithlove
I was wondering if you flavor your chocolate that isn’t flavored and if you do, may I ask what you use?

HI WillieJake

There are different ways of flavouring chocolate depending on what you’re making. The simplest way is to use a good natural intense oil based food flavouring formulated especially for chocolate. If you are based in the UK give Foodie Flavours a try. http://www.foodieflavours.com/shop/category/flavours/chocolate-2/
Alcohol ( liqueur 37=40% proof) can also be used for flavouring. I usually experiment for taste, starting with a tablespoon up to three tablespoons depending on what you are using and what application the chocolate is being used for. Some alcohol is higher %age so adjust the amount and use far less. Warm the alcohol very slightly to brng it up to the same temperature as the melted chocolate. Stir it in gently without aerating the chocolate until emulsified.
Spices can be used by either adding very finely ground powders to melted chocolate or by infusing cream. Pureed fruits is also a popular way. However this is not straightforward as the fruit has to be boiled down and made into a reduction. Invert sugars are added to bind water activity to prevent moulding. For more information on water activity please have a peek at my blog here:

The Shelf Life of Ganache – By madeitwithlove

If you could let me know what you’re making, I can give you more precise information. These are just a few ways for either flavouring trufffles, chocolates or ganache.
Hope this helps. 🙂