Chef Warren Hsu, owner of Fu Wan Chocolate, uses enfleurage (an ancient perfume-making technique) to add a unique floral touch to his 70% dark chocolate.
Inspired by Taiwanese flower-scented tea, Chef Hsu uses the cacao butter in chocolate, low-roast cacao beans, magnolia flowers, and a vacuum sealer to his advantage to infuse the subtle volatile compounds of flowers (both edible and non-edible) into his acclaimed tree-to-bar chocolates.
This genius technique can be used to infuse chocolate with all sorts of fragrant flowers—such as ginger lily, jasmine, lavender, and pomelo—and only takes 5 minutes to make.
More than a recipe, this is a masterclass in scenting your cocoa nibs, chocolate coins, ganache, or even your fermenting cocoa pods with the floral flavors you want to celebrate.
Explore Fu Wan’s Magnolia Scented Dark Chocolate class today!
