Extraction Process

• Extract producers create chocolate extract by soaking raw cocoa beans or nibs (crushed cocoa beans) in alcohol. Some extract producers apply heat to speed the diffusion of chocolate flavor into the alcohol, but that effect may produce a less potent flavor than allowing the beans to soak for several hours.

Flavor

• Cocoa beans must first be roasted to make chocolate. The temperature and time used in roasting the beans affects the ultimate flavor of the chocolate. Roasting the beans at a high temperature for just a short amount of time reduces the delicate floral flavors in chocolate, but slow roasting at low temperatures reduces the punch of a strong chocolate flavor. The flavor loss, either on the subtle floral side or the powerful chocolaty side is what chocolate extracts replace.

Uses

• The use of chocolate extract replaces the chocolate flavors lost during the conversion of raw cocoa beans into chocolate. Recipes for chocolate cakes, brownies, cookies or souffles can be enhanced with a teaspoon or tablespoon of chocolate extract. Bakers may replace vanilla extract with chocolate extract. Chocolate extract also complements vanilla extract for a richer flavor when added together. You can even consider adding chocolate extract to your evening coffee or as a condiment for ice cream.

Chocolate Salad Dressing

• To test chocolate extract outside of baking, try chocolate salad dressing for a new twist on spinach salad. Pour 2 tablespoons olive oil, 2 tablespoons walnut oil, 1/4 cup raspberry vinegar and 2 teaspoons chocolate extract into a bowl. Whisk the ingredients. Pour over salad.