This Savour class was all about introducing flavours into chocolate through either infusion or addition & then moulded in a bar form rather than an individual moulded chocolate.
Infusion involves the use of a carrier such as cream or cocoa butter. Examples of flavouring agents, where flavour is extracted through infusion include coffee beans, citrus zest & herbs & spices. Inclusions are those ingredients that can be added & left in the fillings, examples of which include nuts, cocoa nibs & liqueurs.
From front to back, we have:
Flat white - a small tasting piece of white chocolate with a coffee infusion
Lime caramel - this involved producing a caramel, then processing it to a fine powder before adding it to tempered chocolate
Fried almond & smoked salt - as the name suggests, this chocolate bar was created with the addition of fried almonds & smoked salt
Coconut - the addition of Malibu gives this bar an extra kick of coconut flavour
Lemon & spice - this bar contains flavours introduced through both addition & infusion. It involves the pairing of a lemon ganache with a praline containing coriander & cocoa nibs.
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