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chocolate extract
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4.50 from 14 votes

How To Make Chocolate Extract

Course Dessert
Calories 0kcal
Author Mommypotamus

Ingredients

Instructions

  • Gently crush cacao nibs to help them release their flavor. This step is optional, but I find it speeds up the ripening process of the extract. I just press mine a smidge with a mallet.
  • Pour vodka/bourbon/rum over the nibs. Seal jar tightly and give the jar a good shake.
  • Store in a dark cabinet for at least three months, shaking occasionally.
  • When the extract has reached the depth of flavor you prefer - a process that can take up to six months depending on your preference - strain out the cacao beans.
  • In a freezer-safe container, place extract in the freezer overnight. Remove extract the next morning and scrape off any fat that has risen to the top.
  • Store in either a dark container/dark cabinet.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg