This post may contain affiliate links. These help support this website.
Today on Chemistry Cachet, we are talking about how to make chocolate extract at home!
Yes! It is definitely a thing and couldn’t be easier. Extracts are one of my favorite chemist inventions to use around the kitchen. It packs so much flavor into a tiny amount with altering anything when it’s baking.
Extract is a chemical method to remove the flavor from something. You extract a flavor into another solution to be used for something else.
Vanilla extracts are from vanilla beans and added to alcohol for baking. I have made my own (here are the instructions). Using homemade vanilla extract saves money and the flavor is amazing!
Chocolate is a little trickier to extract since most chocolates have already been processed and will break down too easily. So, I thought about the most natural forms of chocolate aside from cocoa powder. Cacao Nibs! And they did great sitting in the alcohol solution for 3 months. Minimal decay!
- 1/4 cup cacao nibs
- 4 oz of clear vodka***
- Add the cacao nibs to an airtight container, then pour over the vodka.
- Steep for at least 3 months to extract all the flavor for the cacao nibs.
- Pour into another container and strain out the cacao nibs. You can then place this in the freezer (make sure it is a good jar that can freeze) for 6 hours or so. If any fat was extracted from the cacao nibs it will rise to the top and you can strain that off too.
- ***You can also use another liquor like bourbon, but vodka is my favorite method.
- You can easily double or triple this recipe
Make sure you use this type of cacao nib! It will need to be in this form to fully extract. Cacao nibs, as I mentioned in this post, are about as natural as it gets for chocolate. And they are really good for you!
I have add many people ask me if there is an alternative to using alcohol for extracts. Most extracts purchased that the store are derived from alcohols just like this. It is one of the most efficient ways to extract a flavor. Remember when using this to bake, there will be no alcohol content left. It will evaporate. Also, remember this is a very small portion used in recipes.
If you absolutely don’t want to use alcohol, there is a glycerin method. Instead of alcohol, use vegetable glycerin. It will create something similar. I don’t like this personally because glycerin is derived from soy.
These make really neat gifts for Christmas too! Come back tomorrow and I will show you one of my favorite ways to use this extract!!