I want to attempt to replicate a Terrys Chocolate Orange (European?) chocolate that I've had in the past and enjoyed greatly. (It's an orange flavored chocolate.). My only issue is one ingredient/flavoring: orange oil. Orange oil is made with a high concentration of alcohol, and I thought the water content still present in the alcohol will cause the chocolate to seize if I add it to flavor the chocolate after tempering. Am I right in this assumption, and if so should I try making orange extract/oil in a non water-based liquid? Could I use liquid glycerin instead, or is the water content in that still too high as well?