Chocolate Essence - 50ml/1.8fl.oz

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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

These homemade extracts are extremely simple to make with only 2 ingredients. No heating, just waiting. For vanilla extracts, there are plenty of methods out there on how to make homemade extracts including using heat in a pressure cooker to speed it up (also risking exploding glass that way), but I wanted a “cold” extraction (no heat) to reduce any loss in flavor from being heated. Some manufactures believe cold extraction is best for vanilla, while some believe heat is ideal. This method I used is not heated, although, I’m not entirely sure heated extraction would even work for coffee and chocolate flavors as the heat may compromise all the flavor compounds. I haven’t tried heated extraction to compare and while many have done it successfully with vanilla extract, I prefer not to risk exploding glass. This recipe does a low-heat roasting in a skillet, just enough to bring out the familiar cacao flavor. Doing so also will make the extract far more flavorful than using untoasted nibs. That said, there are some people that prefer making this extract with untoasted nibs (see recipe notes below), but there is just a higher amount of people (from what I’ve read) that prefer lightly toasted nibs. After cacao nibs are soaked in alcohol, it’s then strained (twice) after freezing the fats, it produces a dark brownish-amber, highly-concentrated pure chocolate flavor and aroma that will heighten any chocolate dessert or dish to another level. Replace vanilla extract with chocolate extract or use them both together for a trulyflavorful enhancement. After 3-4 months of extracting, the extract smelled strongly of chocolate, like a tiny bottle of hot chocolate. Homemade Chocolate Extract is easy, delicious, and it makes a fabulous gift! I am here to tell you that this overlooked extract can be your secret weapon in your chocolate baked goods!

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The next day, remove the frozen fat on top of the extract. Transfer the finished extract to smaller, 4 oz bottles. Higginbotham E, Taub PR. Cardiovascular benefits of dark chocolate?. Curr Treat Options Cardiovasc Med. 2015;17(12):54. doi:10.1007/s11936-015-0419-5 Although, I can get pretty wordy with my recipes, it doesn’t mean it’s a complicated recipe. For this, it’s simply: crush, combine, shake, rest, strain, freeze, strain. Ok, that does sound like a lot, but it really isn’t if you think about what each of those steps are.

Some people, however, prefer using unroasted, lightly toasted nibs to bring more flavor. That can be done using a low-heated skillet. Alcoholchocolate desserts are generally the most popular; when flavored with chocolate extract, they make a pure chocolate sensation. 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. Third step 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. These pure extracts and the Star Kay White expertise are relied upon by professional chefs and some of the biggest ice cream companies in the world and now you can use them in your frozen sorbets, ice creams and gelato, too – but don’t forget to try them in cakes, pastries, drinks and marinades – and they’re great in savoury dishes and stir-fries too. 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.