Flavouring chocolate?

[{sarah}]

Has anyone done it? Are there any tips you can give me?

My sister & new BIL are coming home from their honeymoon this weekend so we're having a BBQ & I'm baking a cake. They are both caramel obsessed, so I'm making a caramel mud cake & I want to do caramel ganache on it. I have white chocolate & caramel chocolate oil, but I'm not sure how much to use or if it will even work in white chocolate! Any ideas?

[Olive]

id ask the master of cooking ...cai sounds yummy!!

[{sarah}]

I'm hoping Aunty Cai pops in Jols

[Netix]

May I answer?

Yes it can work in white chocolate.

Put a few (and I mean *a few*, 5 drops can flavour a whole cake!) drops of flavouring oil into the melted ganache mixture which has cooled slightly.

If you use anything but oil based flavour to only melted chocolate, then the chocolate will seize and you'll have to chuck it out. Better off using flavouring oils as you have got.

[{sarah}]

I knew that the chocolate would seize with anything but oils, so I made sure I got proper chocolate flavouring oils, but that was all I knew so thanks for your advice Netix