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Q: What the ratio to chocolate? Also at what stage is it added to the chocolate?
A: Dose 20g per kg. This is a compound so not advised to add direct to tempered chocolate. Unless you are already familiar with this process. (we have some chocolatiers who use compounds to flavour chocolates so not going to say this is not possible) but it is not advised. It can be added to a ganache for a chocolate centre. Strength will depend on chocolate used Less for white more for dark. But 20g per kg is dose recommended. It has a delicious strong flavour & coffee colour. It can be added to chocolate ganache, ice creams, mousses, sauces & foams, sponges & jellies