This easy to make chocolate extract recipe gives rich chocolate flavor and aroma to any dessert or drink and boosts your temptation.

Do you want to taste the real chocolate flavor? By real I mean the one that comes from fresh cocoa beans. Imagine having this rich chocolate flavor wrapped in one small bottle that is ready to be used anywhere, anytime.

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

“As an Amazon Associate, I earn from qualifying purchases.” Read full disclosure here.

What is Chocolate extract anyway?

The chocolate extract is an alcohol concentrate made of roasted or unroasted cocoa beans and alcohol. This two ingredients chocolate extract recipe captures a rich chocolate aroma, as well as the medicinal benefits of cocoa beans and can last for years if stored properly.

If you like coffee flavors too, this aromatic coffee extract with surprise you with its coffee-rich taste.

Ingredients

Making a potent cocoa essence requires a good quality of cocoa beans and any alcohol that can extract the goodies from them. 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 makes a thoughtful DIY gift.

Cocoa beans

Cocoa beans are seeds inside the fruit of the cacao tree ( Theobroma cacao). The fruits, called also pods, are hand-picked and each contains 20-60 cocoa 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 can be roasted which gives them depth and a typical chocolate aroma.

The chocolate beans can be ground into cocoa nibs that are also great for our homemade chocolate extract. So you can select unroasted or roasted cocoa 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 beans with printed roast dates on them no older than two months.

Alcohol

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

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

Chocolate extract recipe

First step

If you are using cocoa nibs you can skip this step. Cocoa beans however are better crushed into smaller pieces before extraction. You can use mortar and pestle to gently crush them so they release their flavors thus speeding up the extraction process.

Second step

Place the crushed cocoa 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.

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 cocoa beans. Keeping the extraction process longer will result in a strong and flavored cocoa essence. It depends on the strength and size of cocoa 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 the cocoa beans.

Fifth step

This is an optional step but if you want to get rid of the fat that may residua in the coffee extract you place the cocoa essence in a freezer overnight. The next day removes the frozen fat that will be on the top of the extract.

Sixth step

Label and store in a glass jar bottles

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 Cocoa beans or nibs that are the 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 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.

how to use chocolate extract

In recipes

The cocoa extract gives a quick chocolate boost to any existing chocolate drink such as hot chocolate, coffee, chocolate smoothies, or milkshakes.
The chocolate dessert are in general the most popular and when flavored with chocolate extract they make a pure chocolate sensation.
Tasty Chocolate brownies
Unresistable Chocolate pudding
Chocolate cupcakes for chocolate lovers
easy Chocolate cookies or
Chocolate biscuits.
I love on my ice cream, pancakes, or just simply whip cream to make chocolate whipped cream.
To reduce sugar intake use chocolate extract on yogurt, porridge or waffles.

IN SKINCARE

Cocoa beans are not only tasty and nutritious food they are very popular ingredient used in homemade skincare. Packed with antioxidants cocoa 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 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 onto pulse points. Be careful as it can stain your clothes! While it won’t last as long as other “real” perfumes, it definitely works in a pinch to freshen up.
Just a few drops to your toner or sugar scrub. Its antibacterial properties may ease the acne and help you with pimples
Add few drops of this chocolate essence to your shampoo, conditioner or hair growth oil to help you with dandruff and promote thick hair and hair grow.
Enhance your creams or body butter with few drops of chocolate extract to add nice scent and anti inflammatory properties.
Add few drops to acne mask to boost its antiinflamatory effect

Yield: 240 ml (1 cup, 8 oz)

How to make chocolate extract

This two ingredients chocolate extract recipe captures a rich chocolate aroma, as well as the medicinal benefits of cocoa beans, and can last for years if stored properly.

Cook Time 15 minutes

Additional Time 3 months

Total Time 3 months 15 minutes

Ingredients

¼ cup (22 g) cocoa beans or chocolate nibs
1 cup (240 ml) alcohol

Instructions

If you are using cocoa nibs you can skip this step. Cocoa beans however are better crushed into smaller pieces before extraction. You can use mortar and pestle to gently crush them so they release their flavors thus speeding up the extraction process.
Place the crushed cocoa 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.
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 cocoa beans. Keeping the extraction process longer will result in a strong and flavored cocoa essence. It depends on the strength and size of cocoa beans or nibs, and on the concentration of the extract.
You can speed up the extraction process when you shake it more often.
Once the essence has reached the desired depth of flavor, strain the cocoa beans.
This is an optional step but if you want to get rid of the fat that may residua in the coffee extract you place the cocoa essence in a freezer overnight. The next day removes the frozen fat that will be on the top of the extract.
Label and store in a glass jar bottles