Chocolate extract is a deeply flavourful extract that can be used in the place of vanilla extract in chocolate desserts. It adds a special touch to chocolate chip cookies, pastries, and even whipped cream and frosting.
It takes only a few hands-on minutes to make and then a month to steep.
- 1 ½ cups cacao nibs, organic
- 2 vanilla beans, split
- 2 cups of Scotch Whiskey
- ½ cup of sugar
- ½ cup water, boiling
- Place cacao nibs in a glass bottle.
- Add vanilla beans and whiskey.
- Cap the bottle and shake well to evenly distribute the whiskey.
- Make sugar syrup by adding sugar and boiling water together.
- Stir well to fully dissolve sugar.
- Allow the sugar syrup to cool.
- Add sugar syrup to the bottle.
- Cap and shake again.
- Label and date the bottle.
- Put the bottle in a cool, dark cabinet.
- Shake the bottle once a day. Let it macerate for one month.
- Taste it to see if the flavour is to your liking. It can steep longer if you wish.
- When it is ready, strain the mixture through a cheese cloth. Decant the liquid into clean, sanitized bottles.
- Label and date.
Use the left over chocolate nibs in baking, in the place of chocolate chips, in another recipe. Chocolate extract will last indefinitely due to its high alcohol content.
Use chocolate extract in: Frosting, Whipped cream, Hot chocolate, Mocha and espresso drinks, Muffins, Cookies, Cakes, Pastry filling, Biscuits, Quick Breads, Gifts and Gift Baskets.
- Use it to replace the vanilla in your favorite recipes on a spoonful by spoonful basis. It is a delightful and flavorful change.
- Serving Size: 5ml