Search Results for: Chilled offal of geese fatty livers
thinking of orange, lemon, lavender - not altogether. i would very much like to combine some interesting flavours to the chocolate i am producing (for instance a dark chocolate orange), but know there are issues around water and shelf life in combining ingredients. is the best way to go adding oils when
'if they are not water, they must be oil'. unfortunately that does not mean they are always true oils. i would hazard to say most are not what we think of as oils, i.e. hydrocarbons, fatty acids or tags (triacylglcerides like cocoa butter). there are aldehydes, ketones, complex alcohols, terpenes, dienes...
https://chocolatealchemy.com/blog/2017/6/1/ask-the-alchemist-208