Raspberry Flavour Oil carries its flavour in a glyceryl triacetate and propylene glycol base - together around 94% of the bottle - so the raspberry itself, a blend of natural and standard flavouring substances, does the work in a small dose. The result is a sharp, true berry note rather than a jammy or cooked one.

That base is what makes it oil soluble rather than water soluble, and the distinction matters most in tempered chocolate, which holds no water and will only take an oil-based flavouring. Ganache, fudge and patisserie contain both fat and water, so either this oil or a water-soluble raspberry will work there.

How to Use Raspberry Flavour Oil 

MSK's recommended dose is 2.5g per kg, with a hard ceiling of 3.1g - above that it is the carrier, not the raspberry, that starts to affect the set. Measure it in rather than dosing drop by drop, then taste and adjust within that range. Work it into tempered couverture for raspberry tablets and shells, stir it through ganache or fudge, or fold it into a patisserie filling. Store the bottle tightly closed, in a dry place at room temperature, away from direct sunlight; the Best Before is batch-specific and printed on the label.

Pairings and Ideas 

Dark and white chocolate both carry raspberry well, and it pairs just as naturally with almond, vanilla and other dark berries.

• Raspberry ganache for bonbons and truffles
• Raspberry and white chocolate tablets or bars
• Raspberry fudge and patisserie fillings
• Raspberry and almond friands or financiers
• Mixed berry gelato and sorbet bases
• Raspberry coulis for plated desserts