Rose Flavour Burst carries a true, delicate floral rose note - the oil-soluble member of the Flavour Burst range, where the Vanilla, Gin and Raspberry versions are all water soluble. A touch of colour can come through too, since the liquid itself is yellow-orange.

Being oil soluble means it is carried in sunflower oil, with a touch of rosemary extract as an antioxidant, so it disperses straight into fat-based mixes - tempered chocolate, ganache, buttercream - rather than a watery one, which calls for a water-soluble flavour instead. It is also bake-stable, so the rose note survives the oven in a sponge or a shortbread rather than fading out.

How to Use Rose Flavour Burst 

Use at 0.5-1.5%, measured by the teaspoon and tasted as you build - rose is easy to overdo, and too much reads as soapy rather than floral. Stir it into tempered couverture, a ganache or a buttercream, or work it through a sponge or shortbread batter before baking. Keep the bottle tightly closed, in a dry place at room temperature and out of direct sunlight.

Pairings and Ideas 

Rose pairs naturally with pistachio, raspberry and other delicate florals, and it reads as luxury wherever it appears.

• Rose and pistachio ganache
• Rose fondant fancies and Turkish-delight bonbons
• Rose buttercream for macarons and entremets
• Rose and raspberry mousse or bonbons
• Rose Battenberg and Victoria sponge
• Rose-scented shortbread and biscuits