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I apologize, and thank everyone for the bumps. Since this is apparently a rather new thing, I'll explain a bit more. I started with white and milk chocolate, looked into how I could flavor it. Extracts "seize" chocolate as they're water or alcohol based. It was suggested to try PG flavorings...

While I'm enjoying the chemistry discussion, I must respectfully ask again for any insight or experience regarding the use of PG flavorings in candies or baking. If they were unfit for human consumption I am fairly sure they would not be marketed as such, nor would the FDA allow it. Thank you...

Hello, everyone, I was excited when I found out about PG flavorings and the sheer variety i found. However, I've been nothing but disappointed. I've tried two companies' products touted as being super concentrated so far and have used the entire 10-13 oz. in white and milk chocolate as well as...

I've been dabbling in chocolate making for a few years now and I'll be honest, I came here for some answers and ideas. Thanks in advance haha!