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Discussion Thread 🕷 Thursday 25 September 2025
(aussie.zone)
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this post was submitted on 24 Sep 2025
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What are they made of? White could be coconut, yellow could be lemon.
Chocolate! The limit is too much water or booze so it splits and goes grainy
There are flavouring oils for use in chocolate, otherwise combining chocolate and corn syrup for modeling chocolate allows you to use water based.
~~Lorann should have something for you, most probably at a baking/cake decoration supplies shop.~~
Edit: Ok I remembered wrong, I saw Lorann years ago in the baking supplies shop but despite calling them ‘oils’ Lorann don’t seem to have oil based versions suitable for chocolate listed in their range other than the essential oils. I’m talking about something like this. https://www.bakeanddeco.com.au/roberts-confectionery-oil-flavours-30ml/
https://www.lollipopcakesupplies.com.au/product/roberts-confectionery-flavoured-oil-30ml
Also I used to use a kneadable sugar dough for decorations which can be painted with food colouring once dry. If you don’t feel comfortable using raw egg white (similar to royal icing) you can substitute meringue powder which is pasteurised. It just means the decorations won’t set as hard. https://m.youtube.com/watch?v=yRGSVbFO0Cg
The Adelaide Chocolate Factory crème de menthe looks like it could possibly be a chocolate oil, but I know the Queen essences tend to be water based. Which is fine for most things! There’s just a risk of seizing the chocolate
That orange was used in a filling. Result to be detemined. I did seize the rum one. Taste fine, not good texture.
Coconut is covered by the rum raisin one