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Today on Chemistry Cachet, we are talking about how to make chocolate extract at home!
Chocolate extract?
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!
PIN THIS!
- 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
CHEMIST TIPS
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.
[Tweet “Make your own chocolate extract! #chocolate @chemistrycachet”]
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!!
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This is definitely something fun to try!! Sounds tasty! xo, Biana – BlovedBoston
It is really fun and so easy! I love how fun it is to add to almost anything! 🙂
You seriously make some of the most amazing things! This sounds super yummy and I’d never thought to try to make extract at home. <3, Pamela Sequins & Sea Breezes
Thanks girl! It is so fun and easy to make!
Alernative to vodka? Would perfer not to use alcohol. Thanks sweetie love mom.
I mention an alternative in the chemist tip section, but there really isn’t a great alternative to alcohol when making homemade extracts. The vegetable glycerin will come close….The stuff you use from the store is made from alcohol too 🙂
YUM! I’ve never heard of chocolate extract, total game changer! <3
Green Fashionista
It really is a game changer! You will LOVE the recipe I use it in tomorrow 🙂
It really is yummy in a chocolate banana smoothie !
Bananas from my back yard… cocoa nibs from my neighbor’s tree, and sugar-shine from the gal down the street to make the extract . Life can’t get any better…
That sounds great!
Happy Monday Alexis.. girl, you are driving me to “drink”. You mad chemist, you! LOL. I know, the alcohol/vodka in the extracts bake off and are in minimal amounts. I’ve never heard of choc extract before – can’t wait to see what you use it in tomorrow!
Thanks Laurie! This is so fun to make and it can be used in so many things 🙂 I have some fun recipes coming up using it too 🙂
I had never heard of chocolate extract till now, we live and learn all the time, right up till we are dead just a thought
So true! We always keep learning 🙂
This looks wonderful! Thanks for sharing at Merry Monday!
Thank you!!
I love this idea! Definitely going to be try it! 🙂 I’d love for you to stop by my gluten-free linky party tonight and share it with us! The party goes live at 7pm EST.
http://raiasrecipes.com/2016/09/perfectly-easy-coconut-flour-brownies.html
Thanks so much! I would love to stop by your party 🙂
Should it steep in the refrigerator? Or is it okay just to leave it in a Cupboard? And is it really necessary to freeze it afterwards? What does it hurt if there is a little fat in it?
It doesn’t need to steep in the fridge, it is fine at room temperature. I just put mine in the pantry. The freezing is necessary to get the fat off. The fat can hinder how it works as an extract especially in backing. It can break down and lose the chocolate like flavor with fat particles. If using for other things besides baking it will be fine with a little fat 🙂
Can you make Cocoa Butter using the fat from the extract?
I’m not sure if there would be even far, but I bet you could try. This is how you make it from actual cocoa beans. You might try a similar method with this: https://www.livestrong.com/article/183980-how-to-make-cocoa-butter-at-home/
I don’t bake much. I made this chocolate extract months ago and now I can’t remember what I was making it for! I’m not sure what other ways I can use it. Do you have suggestions? I’m thinking maybe I wanted to put it in my morning coffee to make it a mocha, but the extract just tastes like alcohol to me so I’m not sure that would work.??
I’ve added a small amount to coffee. You only need a very small amount because it is very strong. You can also add it to milkshakes or something blended. The best way is definitely in baking. Anything you bake, you can add a small amount of extract for an added chocolate boost 🙂
Works fab for soy milk hot chocolate, no more clumping-no matter how much or how little powdered I used, I seemed to always have clumps.
That’s great!
I’ve seen commercial extracts that have alcohol but also water. Do they just steep in alcohol for longer, then dilute with water?
They usually just dilute with water to make it stretch further in volume. It saves them money. If you buy a more expensive and pure extract, it doesn’t usually have water in it
Can you use sweetened nibs. I bought the same brand as you but noticed they were sweetened nibs.
Yes you can use the sweetened ones
Is there anything I can use the leftover nibs in?
They don’t have much substance after infusing, so I just throw mine away
I made my extract, froze the liquit and skimmed off the fat. What is left is a beautiful brown liquid but it needs stirring to combine. Do I need to run it thru some cheesecloth and strain it or just shake it before use?
I just shake it before each use 🙂