Flavourings & flavour pastes

The right flavourings for praline fillings turn a simple ganache into a chocolate with your own signature. Here you will find more than 60 flavour pastes, liquid flavourings, natural flavour powders and pure oils for fillings, ganache and butter creams.

Which flavourings work for chocolates?

Flavour pastes from 80 to 120 g add taste and often colour: raspberry, passion fruit, mango, pistachio, mocha, caramel, dulce de leche, speculoos or pumpkin spice. Liquid flavourings in 50 ml or 50 g cover the classics, from lemon and hazelnut to rum and cinnamon, through to rose, violet and star anise. The natural flavour powders in 15 g (raspberry, strawberry, lemon, banana) are ideal when you do not want to add any liquid. For subtle accents there are pure lemon, orange and mandarin oils as well as spruce needle and cedarwood oil. And for champagne truffles, marc de champagne 90 g is here too.

Tips from our kitchen

• Use sparingly: add the flavouring drop by drop, taste, then adjust. The pure oils are particularly strong.
• Work it into fat or ganache: flavourings spread best in ganache that is still warm or in soft butter. Pure couverture does not tolerate water-based additions and will thicken and turn grainy.
• Combine: a flavour paste with a little fruit purée gives a rounded, fruity note.

Pair them with vanilla & spices for pralines. Flavourings for cakes and bakes are in the cake flavourings category.

Frequently asked questions

Flavour paste or liquid flavouring for ganache?

Both work. Pastes are thicker, usually add more colour and suit fruit and nut fillings. Liquid flavourings are easier to dose finely and ideal for spirit and spice notes.

Can I add flavouring straight to melted chocolate?

Only fat-soluble ones such as the pure oils. Water-based flavourings belong in the ganache or filling, not in melted couverture.

Where can I learn to create my own fillings?

In our praline courses in Adliswil you work with ganache, couverture and flavourings. To try at home: the Matterhorn chocolates with honey and spruce needle oil. All the other ingredients are in praline fillings.