Did anyone try to mix essential mint oil in chocolate?
It's a popular taste recently.
Which oil do you use?
how much oil approximately you need to 1 kg of chocolate?
boiling point to avoid from evaporation while in the grinder?
Peppermint oil from Sevarome.
Use 1 ml per 1 kg.
Do not add to the grinder or conche.
Add to liquid chocolate before tempering or even better just before depositing if you can mix it in well. This will reduce the clean up.
Please remember that chocolate absorbs flavours very well so you run a risk of everything smelling a bit minty if you are not careful while producing or cleaning.
Thank you, helpful advises.
1 ml per kg is a lot less from what I would guess.
Do you know this product:http://il.iherb.com/Now-Foods-Essential-Oils-Peppermint-2-fl-oz-59-ml/21127
And from your point of view, how was the taste?
Knowing the strength (or the 'fold') of the flavor is helpful to guide usage levels. Most of what you're buying off the shelves is a single fold (single strength) - i might suggest a starting point of 0.1% on a weight basis and evaluate.
I've worked with some essential oils, however, that requires FAR less than that (as in 0.00000x%) - so little that it's hard to even measure it correctly. It's pretty unlikely that's what you're finding, but it's always good to be aware that it's out there.