Original: $1.99
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$0.70The Story
Tropical Punch (Passion Fruit) Flavor Dram
A little goes a long way!
LorAnn's super strength flavors (also known
as candy oils or flavoring oils) are three to four times the strength of water
or alcohol-based flavorings or extracts.
-
Our Tropical Punch (Passion Fruit) is an exotic, sweet and tangy flavor. Can be added to chocolates for an amazing tropical, fruity flavor.
1 dram = about 1 teaspoon
This flavor is water-soluble but has been shown to be effective when flavoring chocolates and coatings (confectionary coatings). If too much flavor is used, it may cause thickening. Add liquified coconut oil, or cocoa butter to help thin/smooth. This flavor is appropriate for use in chocolate mixtures such as ganache, fudges, fondants, and icings (typical use is ¼ - ½ teaspoon per pound of chocolate or coating).
Use Flavor Candy Oil In: Hard candy, general candy
making, cakes, cookies, frosting, ice cream and a wide variety of other baking
and confectionery applications.
Note: When substituting these
flavors for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Tropical Punch (Passion Fruit) Flavor Dram
A little goes a long way!
LorAnn's super strength flavors (also known
as candy oils or flavoring oils) are three to four times the strength of water
or alcohol-based flavorings or extracts.
-
Our Tropical Punch (Passion Fruit) is an exotic, sweet and tangy flavor. Can be added to chocolates for an amazing tropical, fruity flavor.
1 dram = about 1 teaspoon
This flavor is water-soluble but has been shown to be effective when flavoring chocolates and coatings (confectionary coatings). If too much flavor is used, it may cause thickening. Add liquified coconut oil, or cocoa butter to help thin/smooth. This flavor is appropriate for use in chocolate mixtures such as ganache, fudges, fondants, and icings (typical use is ¼ - ½ teaspoon per pound of chocolate or coating).
Use Flavor Candy Oil In: Hard candy, general candy
making, cakes, cookies, frosting, ice cream and a wide variety of other baking
and confectionery applications.
Note: When substituting these
flavors for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract.
