Roasted coffee depth without reaching for a cafetiere. Our Coffee Flavour Oil is made from natural flavouring substances and triacetin - the only two ingredients in the bottle - carrying a genuine roasted coffee character into chocolate work.

Being oil soluble means it goes exactly where tempered chocolate needs it: tempered couverture contains no water at all, so an oil-soluble flavouring is the only kind it will take cleanly, for mocha thins, tablets and moulded shells. Ganache, fudge, bakes and dessert work contain both fat and water and take this oil just as readily as a water-soluble flavouring.

How to Use Coffee Flavour Oil 

The usage guidance tops out at 0.30% in foodstuffs and 0.10% in beverages, so add it drop by drop from the push-control dropper and taste as you go. Work it through tempered couverture for coffee thins and bars, stir it into ganache for mocha truffles, or add a drop to a dessert cream or sauce. Keep the bottle tightly closed, in a dry place at room temperature and out of direct sunlight.

Pairings and Ideas 

Dark and milk chocolate both carry coffee well; hazelnut, caramel and vanilla all extend it further.

• Mocha ganache for truffles and bonbons
• Coffee tempered chocolate thins and bars
• Tiramisu fillings and dessert creams
• Coffee fudge and caramels
• Mocha gelato and sorbet
• Coffee bakes and sponges