A Guide to Flower Flavours in Chocolate
Flowers have been used for centuries in food and drink, from rose sherbets to lavender teas. When paired with chocolate, they add elegance, complexity, and unexpected notes that range from delicate to bold. This Just Bloom HK guide explores the most common floral flavours in chocolate, their tasting profiles, and suggested pairings.
1. Rose
Flavour profile: Sweet, perfumed, slightly citrusy. Can be heady if overused.
Best with: Dark or milk chocolate (balances the richness), pistachio, cardamom, raspberry.
Notes: Often used in Middle Eastern desserts, rose adds a romantic, aromatic quality to chocolate.
2. Lavender
Flavour profile: Herbal, slightly sweet, with hints of mint and rosemary. Can taste soapy if too strong.
Best with: Dark chocolate (to temper bitterness with floral freshness), honey, lemon, or vanilla.
Notes: Works beautifully in truffles and ganache when used sparingly.
3. Jasmine
Flavour profile: Sweet, tea-like, lightly exotic with fruity undertones.
Best with: White chocolate (delicate enough not to overwhelm), green tea, lychee, mango.
Notes: Often infused via jasmine tea; pairs well with tropical or delicate fruit.
4. Orange Blossom
Flavour profile: Fresh, citrusy, slightly honeyed floral notes.
Best with: Dark or milk chocolate, almonds, hazelnuts, figs.
Notes: Common in Mediterranean confections; adds a bright, uplifting aroma.
5. Hibiscus
Flavour profile: Tart, fruity, cranberry-like with floral edges.
Best with: Dark chocolate (sharpness balances richness), chili, ginger.
Notes: Dried hibiscus petals can be candied, powdered, or infused for colour and tang.
6. Chamomile
Flavour profile: Apple-like sweetness with a soft herbal note.
Best with: White or milk chocolate, honey, vanilla, almonds.
Notes: Gentle and calming, often used in infusions for ganache or cream fillings.
7. Elderflower
Flavour profile: Light, delicate, pear-like sweetness with a touch of musk.
Best with: White or milk chocolate, lemon, berries, sparkling wine.
Notes: Elderflower liqueur or cordial can be incorporated into fillings for subtle sophistication.
8. Violet
Flavour profile: Powdery, sweet, slightly woody. Iconic “old-fashioned candy” taste.
Best with: Dark chocolate (for contrast), candied fruits, almonds.
Notes: Violet pastilles and candied petals are traditional pairings with chocolate.
9. Jasmine-Sambac and Exotic Blossoms
Flavour profile: More tropical, heady, sometimes musky or fruity.
Best with: White chocolate or light milk chocolate, passionfruit, coconut.
Notes: Best used in small doses for a luxurious, perfume-like finish.
Tips for Using Floral Flavours in Chocolate
Less is more: Floral notes can quickly overpower. Use sparingly to avoid soapiness.
Infusion is best: Steep dried flowers, teas, or floral waters into cream or syrup before mixing into chocolate.
Balance with grounding flavours: Nuts, fruits, spices, or citrus can keep floral notes from becoming too perfumed.
Experiment with texture: Candied petals or dried blossoms can add both flavour and visual beauty.
