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Chocolate extract recipe and ways to use it

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This pure and decadent chocolate extract gives rich flavor and aroma to any dessert or drink and boosts your temptation.

Imagine having this rich chocolate flavor wrapped in one tiny bottle ready to be used anywhere, anytime.

If you are tempted, join me in this chocolate adventure, where I show you how to make the chocolate extract and share ways you can use it in the kitchen and in your homemade skincare.

chocolate essence

What is Chocolate extract anyway?

The chocolate extract is an alcohol concentrate made of roasted or unroasted cacao beans and alcohol. This two ingredients chocolate extract recipe captures dark chocolate’s complex flavor, including beans’ medicinal benefits. This rich and smooth pure chocolate extract can last for years if stored properly. e-rich taste.

Other Extracts Suitable for Gift Giving and Baking

The extraction process lasts a couple of days, so you need to make it ahead of time if you plan to use it for a certain occasion like Christmas or birthday, as it creates a thoughtful DIY Christmas gift

Similarly, using cinnamon bark, you can make flavorful coffee extract from coffee beans or cinnamon extract. Once familiar with extract making, you will enjoy extracting herbs such as lavender, rose, nettle or mint. The flavor of lemon extract is wonderful.

Ingredients

Making a potent cocoa essence requires the finest cocoa beans and any alcohol that can extract the goodies from them.

how to make chocolate essence at home

Cocoa beans

Cocoa beans are seeds inside the cacao tree’s fruit ( Theobroma cacao). The fruits, also called pods, are hand-picked and contain 20-60 beans.

You can eat raw beans that have a bitter flavor and are packed with all the nutrients as they are unprocessed. if you want to store them for later use, they need to be fermented, dried, and finally roasted, which gives them depth and a typical chocolate aroma.

cacao nibs

The cacao beans can be ground into cocoa nibs which are also great for pure chocolate extract. So you can select unroasted or roasted beans or cocoa nibs that went through the roasting process, thus developing all their cocoa flavors.

To ensure the strong and full flavor of the roasted beans and nibs, we should look for freshly roasted finest cacao beans with printed roast dates on them no older than two months.

Some people, however, prefer using unroasted, lightly toasted nibs to bring more flavor. That can be done using a low-heated skillet.

Alcohol

For Infusing chocolate in alcohol,, you want to use 40-50% ethanol, equal to 80-90 proof. Alcohol in these standard concentrations can extract all the flavors and properties of beans we are looking for.

The kind of alcohol doesn’t matter. I used vodka for its neutral taste and color, and I made chocolate-infused vodka, which is very tasty. Some people prefer bourbon, rum or brandy as it gives an additional touch to the extract. 

Why use chocolate extract?

Understanding the process of making chocolate helps you distinguish between using chocolate bars or chocolate chips versus using pure cocoa extract in baked goods.

The chocolate-making process starts with the cacao nibs being ground into a paste, then crushed further and mixed with other ingredients like milk, cocoa butter and sugar.

The best cacao beans create a rich chocolate extract that enhances your fudgy brownie with just a small amount. Melted chocolate, on the other hand, can drastically change the flavor of your dish.

 

chocolate infused vodka

Homemade Chocolate extract

First step

This step is optional but helps speed up the extraction process. Gently crush cacao nibs or beans into smaller pieces before extraction. You can use mortar and pestle or rolling pin to help them to release their flavors.

homemade cocoa extract

Second step

Pour crushed cacao nibs or beans into a sterilized jar with a plastic lid. Pour over the alcohol of your choice, and shake it well. Make sure all chocolate nibs are submerged in the alcohol. Close the jar with a plastic lid or use parchment paper between the metal lid and a jar to avoid any corrosion.

homemade chocolate extract

Third step

Let the mixture infuse for 3-6 months in a cold, dark place, shaking occasionally. We want the alcohol to extract all the flavors and oils from the beans. Keeping the extraction process longer will result in a strong and flavored essence. It depends on the strength and size of beans or nibs and on the concentration of the extract. You can speed up the extraction process when you shake it more often.  

Fourth step

Once the essence has reached the desired depth of flavor, strain out the cacao nibs. 

Pour extract through a fine mesh sieve, cheesecloth, or coffee filter to remove the beans and keep the concentrated liquid. 

Fifth step

This is an optional step,, but if you want to get rid of the fat that may reside in the coffee extract, place the cocoa essence in a freezer overnight.

The next day, remove the frozen fat on top of the extract. Transfer the finished extract to smaller, 4 oz bottles.

Use the leftover chocolate nibs in baking instead of chocolate chips in another recipe. The chocolate extract will last for several years because of its high alcohol content.

Sixth step

Label and store in a dark glass bottle or dark cabinet. Occasionally give the bottle a shake.

The process is super simple and results in highly flavored homemade extract for a fraction of store-bought brands,

infusing chocolate
how to store the cocoa extract?

Use dark dropper bottles to store it. Don’t forget to label it with the date you made it. Store in a dark, cold place for over 3-4 years as alcohol is a great preserving agent.

Can I make alcohol-free chocolate extract?

If you want to make chocolate extract without alcohol, you can use 3 parts of food-grade liquid glycerin and one part of water instead of alcohol.

Can I make this chocolate extract recipe with cocoa powder?

You better use beans or nibs that are healthier versions than cocoa powder. Cocoa powder has been heavily processed and doesn’t contain the healthy properties of cocoa nibs or beans anymore.

Can I still use the alcohol-soaked chocolate nibs after I strained them?

They are still tasty and packed with alcohol-infused chocolate flavor; thus you can still use them in other recipes. Although most of their valuable content has been extracted there are still some goodies left that were not soluble in alcohol. 

chocolate extract recipe

how to use chocolate extract

In recipes

  • The cocoa extract gives a quick flavor boost to any existing chocolate drink, such as hot chocolate, coffee, smoothies, or milkshakes.
  • chocolate desserts are generally the most popular; when flavored with chocolate extract, they make a pure chocolate sensation.
  • Use it to replace vanilla extract in baked goods for those who don’t like the taste of vanilla.
how to make cocoa extract

IN SKINCARE

Cocoa beans are not only tasty and nutritious food, but they are also a trendy ingredient used in homemade skincare. Packed with antioxidants, beans help to protect the cells from oxidation and aging. As a valuable source of important minerals and anti-inflamatory agents, infused chocolate soothes redness and improves skin complexion. Thus using this cocoa extract in skincare is a wise decision, have a look:

  • Add a few drops of chocolate tincture to a bath or chocolate bath bombs to promote relaxation
  • To your oil diffuser to refresh the air with chocolate aroma
  • Use it as a light chocolate perfume – Looking for a perfume that will remind you of chocolates? Use a few drops of this homemade chocolate extract onto a cotton ball and dab it onto pulse points. Be careful as it can stain your clothes! While it won’t last as long as other “real” perfumes, it works in a pinch to freshen up.
  • Just a few drops to your toner or sugar scrub. Its antibacterial properties may ease acne and help you with pimples
  • Add a few drops to your shampoo, conditioner, or hair growth oil to help you with dandruff and promote thick hair and hair growth.
  • Enhance your creams or body butter with a few drops of chocolate extract to add nice scent and anti-inflammatory properties. 
  • Add a few drops to acne mask to boost its anti-inflammatory effect
Yield: 240 ml (1 cup, 8 oz)

Chocolate extract recipe and ways to use it

how to use chocolate extract

This pure and decadent chocolate extract gives rich flavor and aroma to any dessert or drink and boosts your temptation.

Cook Time 15 minutes
Additional Time 3 months
Total Time 3 months 15 minutes

Ingredients

Instructions

  1. This step is optional but helps speed up the extraction process. Gently crush cacao nibs or beans into smaller pieces before extraction. You can use mortar and pestle or rolling pin to help them to release their flavors.
  2. Pour crushed cacao nibs or beans into a sterilized jar with a plastic lid. Pour over the alcohol of your choice, and shake it well. Make sure all chocolate nibs are submerged in the alcohol. Close the jar with a plastic lid or use parchment paper between the metal lid and a jar to avoid any corrosion.
  3. Let the mixture infuse for 3-6 months in a cold, dark place, shaking occasionally. We want the alcohol to extract all the flavors and oils from the beans. Keeping the extraction process longer will result in a strong and flavored essence. It depends on the strength and size of beans or nibs and on the concentration of the extract. You can speed up the extraction process when you shake it more often.  
  4. Once the essence has reached the desired depth of flavor, strain out the cacao nibs. 
  5. Pour extract through a fine mesh sieve, cheesecloth, or coffee filter to remove the beans and keep the concentrated liquid. 
  6. This is an optional step,, but if you want to get rid of the fat that may reside in the coffee extract, place the cocoa essence in a freezer overnight.
  7. The next day, remove the frozen fat on top of the extract. Transfer the finished extract to smaller, 4 oz bottles.
  8. Label and store in a dark glass bottle or dark cabinet. Occasionally give the bottle a shake.

Notes

Use the leftover chocolate nibs in baking instead of chocolate chips in another recipe. The chocolate extract will last for several years because of its high alcohol content.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 22mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

Did you make this recipe?

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Other Homemade Preserves

Vladka Merva on February 12th, 2022

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