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Fruit flavours

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RUF Organic Lemon Peel 5 g – Freeze-dried lemon zest for cakes and baked goods | miniSchoggi RUF Organic Lemon Peel 5 g – Freeze-dried lemon zest for cakes and baked goods | miniSchoggi RUF Organic Lemon Peel 5 g – Freeze-dried lemon zest for cakes and baked goods | miniSchoggi RUF Organic Lemon Peel 5 g – Freeze-dried lemon zest for cakes and baked goods | miniSchoggi
RUF Organic Lemon Peel 5 g – Freeze-dried lemon zest for cakes and baked goods | miniSchoggi
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Lemon zest organic, 5 g

Ready-to-ship quantity: more than 20 pieces
Price:CHF1.90
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Fruit flavourings bring the taste of raspberry, mango or lemon to your chocolates, cakes and macarons, even when the fruit is out of season. Here you will find over 40 products: liquid flavourings, flavour pastes, pure citrus oils, organic zest and natural flavour powders. Which one suits you depends mainly on what you want to flavour.

Flavouring, paste, oil or zest: what is the difference?

  • Liquid flavourings (50 ml and 50 g): highly concentrated and very economical, so you add them drop by drop. They barely change the texture and work in sponge, cake batter, ice cream and ganache. Flavours include strawberry, raspberry, forest fruits, blueberry, blackcurrant, cherry, black cherry, apricot, peach, pear, apple, pineapple, banana, mango, passion fruit, orange, mandarin, lemon, lime and yuzu.
  • Flavour pastes (120 g): creamy and intense, and many add a matching colour too. Ideal for buttercream, ganache, macaron fillings and cake creams. Available in raspberry, strawberry, blueberry, cherry, mango, passion fruit, orange, mandarin, peach, pineapple, banana, green apple and pomegranate, plus the lemon zest paste (100 g).
  • Pure citrus oils (30 ml): lemon, orange and mandarin oil taste of freshly grated peel and blend well with butter, cream and couverture chocolate.
  • Organic zest (5 g): lemon and orange zest for doughs, biscuits and crumble toppings when you have no unwaxed fruit at hand.
  • Natural flavour powders (15 g): raspberry, strawberry, lemon and banana in powder form, handy wherever no extra liquid should go in.

Tips from our bakery

Always add flavouring in small steps and taste as you go: too much cannot be taken back. Ganache is best flavoured once it has cooled a little. For a fuller fruit taste, combine flavouring with real fruit: fruit puree brings acidity and freshness to ganache and mousse, while fruit powder adds taste and colour to buttercream and macaron fillings without extra moisture. Our recipe for fruit caramel chocolates shows how to let fruit shine in a praline.

Frequently asked questions

Can I stir fruit flavouring straight into couverture?

For pure chocolate, such as bars or coatings, the fat-soluble citrus oils are the best choice. Keep liquid flavourings and pastes for ganache and fillings, where they work without any trouble.

Flavouring or paste for macarons?

For the filling, a flavour paste is usually the better choice, as it delivers taste and colour without thinning the cream. If you want to learn macarons from scratch, our macaron courses in Adliswil are the place to start.

Which flavours pair well?

Raspberry and rose, mango and passion fruit or lemon and mint are tried-and-tested pairs. You will find the partners among the floral, mint & spice flavours, and every flavour at a glance under Flavourings.

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