No matter if you're trying to make a show-stopping dessert or a healthy something or other, flavor is the one thing any baker should refuse to sacrifice. If you know your extracts, emulsions, and candy oils and how to use them, then you’re well on your way to protecting your recipe’s flavor.

There’s a difference between the two, though. And it’s important to know this, because they’re not necessarily interchangeable. The key difference between emulsions and extractions is the base in which the flavor is diluted, either alcohol for extracts or water for emulsions. This ultimately affects key characteristics of the products such as heat resistance, potency, consistency, and shelf life.

Also, emulsions have stronger flavor than extracts. This is because extract flavors tend to evaporate and dilute slightly once exposed to heat, but its thinner consistency is a bit easier to work with. Since the flavors aren't as strong as with emulsions, some prefer to use them for more control in the final product's taste, so other flavors don't get overpowered.

Emulsions evaporate more slowly when exposed to heat, so essential oils and flavors are retained better in the final product. Keep this in mind when using emulsions, as sometimes the flavor may be too overwhelming if you use too much in your recipe. Because of their clear color, emulsions are preferred for use in the beverage industry. Emulsions tend to be less expensive, as well, which can be helpful for bakeries that handle many bulk orders.

Lastly, how about candy oils? Most people think they are only used to flavor hard candy. Absolutely not true. First of all, candy oils are not oil based. They contain no vegetable oil. Candy oil actually means the flavor is concentrated and undiluted-being 3-4 times stronger than extracts. If a recipe calls for 1 teaspoon of extract, you'd only need 1/4 to 1/2 teaspoon of candy oil.

And by the way, this is the only flavoring that is safe to use in flavoring chocolate. Alcohol-based extracts and water-based emulsions will seize up chocolate and make it unusable. So to flavor chocolate, use approximately 1/4 to 1/2 teaspoon of candy oil per pound of chocolate. And like the other flavorings, candy oils can be used for all your baking needs—you’ll just need a little less.

From this brief but basic flavor tutorial, let’s move to a great recipe that’s full of flavor and easy to make. This is a chocolate truffle from the LorAnn website. LorAnn is the premier maker of candy oils and bakers’ emulsions. You’ll find their products online and in kitchen specialty stores. You’ll need a LorAnn candy oil to make it, but believe me, you’ll never regret stocking up on a few of these if you like to bake or make candy. So going forward, opt for proven flavor insurance!