To Infuse Cream or Other Liquids with a Flavoring Agent

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
  1. Heat the cream or liquid just to a boil and remove from the heat.
  2. Submerge the flavoring agent in the hot liquid.
  3. Cover the pot with plastic wrap to trap the volatile oils. Allow the liquid to infuse for several minutes to several hours, depending on the flavoring agent and the desired result.
  4. Strain the infused liquid and remeasure. Some of the liquid may have been absorbed by the flavoring ingredient and must be replaced to achieve the proper formula ratio. Add additional liquid as needed to obtain the original formula amount.
  5. Reheat the liquid prior to adding it to the couverture.