Chocolate Almond Flavoring System for Coffee and Tea is a specialized water-soluble concentrate designed to infuse roasted coffee beans, tea leaves, and dried herbs with rich chocolate and almond notes. This formulation combines natural vegetable glycerin, natural and organic flavors, and natural ethyl alcohol to create an even distribution system that penetrates dried materials effectively.
Applications:
Apply one-half teaspoon per pound of roasted coffee beans or tea leaves using a spray method for optimal coverage. After application, seal treated materials in airtight containers such as mason jars or resealable bags, shake thoroughly, and allow 24 hours for complete flavor integration. The system works effectively with various dried herbs and botanical materials beyond traditional coffee and tea applications.
Benefits:
The water-soluble formula mixes seamlessly with vegetable glycerin and propylene glycol, making it suitable for multiple preparation methods. The alcohol component facilitates initial penetration and evaporates within 24 hours, leaving no residual taste or aroma interference. When used as directed, the system adds no calories, carbohydrates, sugar, or fat to the final beverage.
Versatility:
Compatible with light, medium, and dark roast coffee beans, as well as black, green, white, and herbal teas. The chocolate almond profile complements both hot and cold brewing methods, creating consistent flavor delivery across different preparation techniques. Suitable for commercial and home use applications.
Quality Assurance:
Manufactured to kosher standards and formulated without common allergens. The product contains no gluten-containing ingredients and uses only plant-based components, making it suitable for various dietary preferences. Each batch maintains consistent flavor intensity and solubility characteristics.
Sustainability:
Formulated with natural vegetable glycerin and organic flavor components where possible. The concentrated format reduces packaging waste compared to pre-flavored alternatives, and the small usage quantities maximize efficiency per container.
