The Enfleurage method applied to chocolate: how to make flavored chocolate at home with the cold enfleurage extraction method.
Flavored chocolate can be made without cooking, melting, etc.: you can use the enfleurage technique. An ancient fragrance extraction method adapted to our purpose: flavoring dark or milk chocolate with fresh or dry herbs and a few tools we already have in our kitchens.
It takes no more than twenty-four hours to get the first aromatic notes. A couple more days to reach perfection!
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WHAT IS ENFLEURAGE
Enfleurage is a method to extract fragrances. Here we are using the cold method, consisting of fats (think of cocoa butter) placed near flower petals. Petals will diffuse their scent, and the fats will absorb it.
In hot enfleurage, solid fats are heated, botanicals added, then strained. Repeated until the desired intensity is reached.
I tried three chocolate enfleurages:
- Dark chocolate & dried rose bulbs
- Dark chocolate & fresh mint sprigs
- Dark chocolate & fresh rosemary sprigs (my favorite).
HOW TO MAKE FLAVORED CHOCOLATE WITH THE ENFLEURAGE METHOD:
- Break a chocolate bar into pieces. Place half of the sprigs (or flowers) inside an airtight lid jar; add the chocolate; add the rest of the herbs.
- Close the jar tight and store it in a dark spot for at least four days.
- About quantities: for every 6-8 chocolate squares (I had mini jars), I added 2 medium sprigs of herbs or a tablespoon of flowers.
- To further intensify the aroma, you may repeat the process and replace the herbs with fresh ones until you get the desired intensity.
Enjoy and give your flavored chocolate to the ones you love!