Anyone have ideas on how to get more tartness on citrus flavors? Between my curds and buttercreams, they always come out sweeter than I want, whereas I’d like a tart bite to counter the sweetness.
I’m working on cherry chocolate this weekend (shells are the last pic!) and want sour cherry, any ideas how to accomplish that? My thought was adding citric acid somewhere but I literally have no clue.
Macs pictured are: Terry’s Chocolate Orange, Triple Pistachio, Chocolate Cupcake, German Chocolate, Chai Vanilla, and Cherry shells
by 1927co
2 Comments
For lemon flavour specifically, I make lemon and white chocolate ganache with lemon juice instead of cream. And sometimes add a bit of citric acid for good measure.
I’m not sure if that would work for cherries, but perhaps make a chocolate ganache with very dark chocolate? Bitter fillings (like dark chocolate or matcha) are also really good to counteract the sweetness.
Citric acid will work but for tree fruits and stone fruits you’ll really want malic acid. I use both (or either) citric and/or malic depending on the situation.