The Adventures of Jeri & Penguin

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Customize the Flavor

Customize the flavor of your homemade dark chocolates. I like to experiment and make different chocolate flavors. If you want to make flavored chocolate pour 1/2 cup of the melted chocolate mixture into a small bowl and then add the flavor of your choice. Make sure you taste as you go. You can always add more.

Customize your chocolates

Extracts & Spices

  • I have tried: Mint Extract, English Toffee Extract, and Kahlua.

    • You need to be careful when adding extracts to chocolate as it can cause the chocolate to seize. It is best to wait until the chocolate mixture has cooled a little and add the extract very slowly and mix really quickly.

  • Instant Coffee: 1/2 tsp - 1 TBSP depending on your preference.

    • I added 1 tsp. Add while cacao butter and unsweetened baking chocolate are still melting in order to make dissolving the Instant Coffee easier.

  • Chili Powder: 1/2 tsp - 1 tsp

    • I added 1 tsp as Penguin likes spicy and these had a serious kick.

  • Smoked Paprika: 1/2 tsp

    • I added 1/2 tsp Penzeys Spanish Style Smoked Paprika.

  • Reduced Red Wine Dessert Sauce

    • I made a reduced red wine dessert sauce using Cabernet Sauvignon and Pure Monkfruit 30% Extract but the sauce didn’t reduce as well as I would have liked and it was a little bitter.

    • The reduced red wine dessert sauce needs to be made with sugar or erythritol and next time I would use a Zinfandel.

Add-Ins

  • Fill candy molds with the chocolate mixture but leave a little room to add:

    • Dried Cherries.

      • I tried chopped frozen cherries but frozen cherries have too much moisture so they do not work well.

    • Dried Cranberry, Sunflower Seeds, and Pepitas Seeds.

      • I used the Salad Topper from Costco.

    • Fresh Lemon Zest.

      • I used the zest from one lemon for the 16 chocolates.