Chocolate modified by the inclusion of additional flavor agents (e.g., citrus fruits, berries, coffee, spices & etc.) has become increasingly sought after. Chocolates filled or flavored with wine fit this trend. In this study, wine flavor agents were vapor-infused into single origin artisanal dark chocolate. The vapor-infused chocolates were analyzed using GC-MS.  Various methods were used in an attempt to maximize the vapor-infusion of wine flavor agents. Changes in chocolate taste and texture were also subjectively assessed by a panel of volunteer tasters.

Vapor-Infusion of wine flavor volatiles in specialty dark chocolate and analysis via GC-MS

251st National Meeting (2016)

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