Because whoa, this is huge. You know the way it feels when you bite into a warm fudgy brownie, or sip from a mug filled with marshmallows and hot cocoa? Well, it can be better. Yes, BETTER.
Awhile ago I read on David Lebovitz’s blog that cacao beans lose the “top notes” of their flavor when they are processed into chocolate. To get those precious top notes back, explains Lebovits, you just add pure chocolate extract made from raw cacao nibs into your sweet treats.
I don’t make desserts all that often, but obviously I had to give this a try. I searched around and found that I can buy it, but because I am a total DIYer I had to find out how to make chocolate extract myself. Folks, this stuff is so easy to make and so delicious it almost feels wrong. Almost. We’re talking the very essence of chocolate – its soul even – all bottled up like a genie ready to grant wishes for chocolate coated bliss. So, you’re probably thinking . . .
Sounds good, but what can I actually do with chocolate extract?
Have I mentioned pancakes, banana bread, and homemade “Nutella”? There are so many possibilities, and we haven’t even talked about blending it with coffee or mint extract yet. Have fun and experiment – it’s pretty hard to go wrong with chocolate anything.
A Note On Ingredients
The main spirits used to make homemade extract – vodka and bourbon – are now often made from GMO-plants and/or enzymes derived from genetically modified organisms. (source) In my post on how to make vanilla extract I discuss how to find options that are likely to be GMO-free. You can find the post here.
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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.