I have a question regarding flavored oils in chocolate.
Does anyone know the threshold of flavored oils in chocolate? Currently, I am using a vanilla extract in my chocolate but I'm not getting a strong enough vanilla flavor. The ratio I'm using is 1/2 table spoon per pound of chocolate. Can I just up my oil to a tablespoon per pound or will that compromise the chocolate?
updated by @mattworks: 04/09/15 05:50:16PM