The classic parma violet note, drop by drop. Our Violet Flavour Drops are built from flavouring preparations, flavouring substances and propylene glycol, carrying that familiar sweet floral character straight into fondants, creams and confectionery.

These drops are water soluble, so they are the right choice for anything carrying water - fondants, violet creams, ganache, gelato and bakes. They will not work in tempered chocolate, which contains no water at all and needs an oil-soluble flavouring instead; for a violet-flavoured chocolate shell, flavour the filling rather than the shell.

How to Use Violet Flavour Drops

The usage guidance tops out at 0.34% in foodstuffs and 0.11% in beverages, so start with a few drops from the push-control dropper and taste before adding more. Stir into fondant or royal icing for violet creams, work through a ganache filling, or add to a gelato or sorbet base. Keep the bottle tightly closed, in a dry place at room temperature and away from direct sunlight.

Pairings and Ideas 

Violet pairs naturally with dark and white chocolate, with lemon and with blackberry.

• Parma violet creams and fondants
• Violet ganache for bonbons and truffles
• Violet macarons and fondant fillings
• Violet gelato and sorbet
• Violet and blackberry desserts
• Violet sugar work and cake decoration