Ripe strawberry, built for a kitchen that works in tempered chocolate. Our Strawberry Flavour Oil is made with natural flavouring and flavouring preparations, carried in a glycerol triacetate and ethanol base, giving a true, ripe-berry character rather than an artificial sweet-shop note.

Because it is oil-based, it goes straight into tempered chocolate, which holds no water of its own; ganache, fudge and patisserie work carry both fat and water, so either this oil or a water-soluble strawberry will do the job there too.

How to Use Strawberry Flavour Oil 

The recommended rate is 0.7-1g per kg (about 0.07-0.1%), up to a maximum of 3.9g per kg where glyceryl triacetate is the limiting factor - add it gradually with the push-control dropper and taste as you go. Work it through tempered couverture for strawberry thins and tablets, stir it into ganache or fudge, or fold it through a patisserie filling or bake. Store the bottle tightly closed at room temperature, away from direct sunlight; the Best Before is batch-specific and printed on the label.

Pairings and Ideas 

Dark and white chocolate both carry the berry note well, and it also pairs well with vanilla, balsamic and black pepper for sharper work.

• Strawberry and white chocolate tablets and bonbons
• Strawberry ganache for truffles and fillings
• Strawberry fudge and bakes
• Strawberry gelato and ice cream
• Strawberry and balsamic patisserie work
• Strawberry macarons and mousses