Whilst not my favourite chocolate, I do find this useful for many applications. To me, It seems to work best as either an additive or as a blender for mixes that contain a dairy, bakery or fruit element. It can support a chocolate profile, yet, it brings or enhances an artificial, syrupy, candy-like note. Although it lacks in terms of authenticity, it’s quite a versatile concentrate.
This has long been one of the most popular chocolates, it’s available almost everywhere, and has been widely used in recipes. Whilst better options are available for a more authentic plain chocolate, this has a place, particularly for those seeking a cross between an artificial candy flavoured semi-sweet chocolate, and a bottle of chocolate syrup.
Although this flavour has many uses, it’s not intended to be a traditional cocoa-based chocolate.
A fairly rich fusion of semi-sweet chocolate, cocoa powder, sugars and hard candy. There’s a slightly dry syrupy flavour to it, and overall it lacks any real cream or butter that one may expect from chocolate, especially milk. The cocoa can come across as chalky and tends to linger a tad, but a decent steep will rid much of this.
There’s an artificial richness as opposed to a natural richness.
Given its artificial properties, it’s perfectly suited to recipes that call for a candy-lolly base, although not my thing. However, it can also work well by adding another dimension to any chocolate mix. As always, a little experimenting is half the fun.
Here are some pairings-flavour types that work well with virtually all chocolates – Creams, Vanilla, Bakery, Fruit-Berries-Nuts, Caramel-Sugars, Coffee, liquor, Tobacco, other chocolates including white, and additives. I’ve listed some concentrates that I’ve used with this chocolate too-
Given that this chocolate is artificial in nature, it’s really easy to work with. If you’re a lover of candy flavours, and you love chocolate, this should be on your short list. Besides, there are a ton of recipes online utilising this ingredient. I’ve also had some success using this flavour in booze recipes; it can work really well as an accent with Jamaican rum.
Acetyl Pyrazine, or AP can add a nice bakery, buttery, creamy taste with a little added sweetness. Start at 0.5% up to 1.5%.
Cream/s may well be essential with chocolate concentrates. Try FLV cream, CAP, TFA or some of FA’s creams, like Vienna.
Cocoa: FlavourArt (Fa) Cocoa in small percentages, (0.15-0.25%) can add authenticity to lighter more milk based chocolates.
Sweeteners: I dislike using traditional sweeteners and prefer to get sweetness from other concentrates. If your mix with these flavours is not sufficiently sweet, look toward complementary flavours such as creams, sweet cream, butter or Ice cream. Flavorah’s caramel is an excellent alternative, offering a solid brown sugar base. Juice Factory Maple is nice at around 3-4%. Also, FlavourArts marzipan can work very well. Fruits are excellent if it fits the overall profile.
Marshmallow: Although not a sweetener, it’s often used as one. TFA or Purilum’s version is your best bet here but keep percentages low, as marshmallow can and will mute flavours when using over 1%.
Ethyl Maltol, or EM is sometimes used to add some sweetness to chocolates, as well as a bit of body. However, keep percentages at 1% or lower as this can and will mute flavours and your overall mix. Start at around 0.25%-0.50%
TFA Double Chocolate Clear:
More of a candy semi-sweet chocolate, but still useful for appropriate applications. Can work really well as an accent.
Molinberry Glamour Chocolate:
In terms of a solid milk based chocolate that’s easy to use, this is the one to grab. It’s an excellent concentrate.
Flavorah Chocolate Deutsch:
If you want a Euro-style chocolate cake with hints of caramel and coconut, grab this one! I’ll be adding a post for this one soon.
Inawera’s original milk chocolate:
The original formula was an excellent flavour but they had to change it, and their new offering isn’t up to par. Some vendors may still have stock of it, but it’s best to start looking elsewhere.
Putting aside any so-called rules or common practices relating to mixing with chocolate, when you have a flavour such as this to work with all bets are off. You’re not aiming for a representation of something that exists in nature, it’s a candy type chocolate. Throw anything at it that sounds good, you may be surprised what you end up with.
But don’t forget to take notes.