Chocolate Extract

Flavor Profile

Our Chocolate Extract has a sweet and cocoa-rich aroma with a deep and subtly bittersweet taste and a smooth, velvety, and melt-in-your-mouth feel.

Cacao beans lose the top notes of their flavor when they are processed into chocolate, but you can get those precious top notes back, just add our pure Chocolate Extract made from raw cacao nibs into your sweet treats.  It embodies the complex flavor of dark chocolate

Our Chocolate Extract delivers the taste of chocolate in liquid form.  This extract features rich cocoa notes and can be incorporated into ice cream bases, pudding recipes, beverages, and various culinary applications.

Our Chocolate Extract pairs exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.

Like vanilla, chocolate originated in Mexico and Central America, where it was cultivated by the native population for hundreds of years before they were conquered by the Aztecs. The name chocolate is derived from the Aztec word xocolatl, meaning “bitter water.” During Aztec rule, chocolate was consumed as a drink, which also contained ground corn, honey and vanilla. When the Aztec leader Montezuma served it to Hernán Cortés, the Spanish conquistador was so astounded he demanded to know the ingredients. Cortés eventually brought cocoa beans to Spain and Europe, where they were used solely for a hot chocolate drink for centuries by the upper classes. It wasn’t until 1847 that chocolate was consumed in solid form, when British chocolatier J.S. Fry and Sons developed the first-ever method for molding cocoa butter into chocolate bars, which soon became a worldwide favorite.

Made from only the finest cocoa beans, liquid chocolate extract is sure to add an irresistible full-bodied chocolate flavoring with just a splash. Melted chocolate or cocoa powder can change the chemistry of your dessert. Avoid the hassle and utilize this decadent extract to bring your creations to life! Help enhance and highlight the flavor of rich dark chocolate in your favorite delicacies. Complement the flavor of vanilla, coffee, cinnamon and so much more. Tap into your wild side by adding this chocolate flavoring to a mole sauce...we dare you!

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Suggestions for Uses

• Add 1–2 teaspoons to cakes, brownies, and cookie dough to deepen the chocolate flavor and bring out rich, roasted notes

• Mix into icings, chocolate ganache, whipped cream, or buttercream to intensify the existing chocolate profile.

• Making an ice cream or gelato with this Chocolate Extract allows you to be as wildly creative as possible

• Bacon wrapped figs with a chocolate dipping sauce is as deliciously decadent as it sounds

• Short rib tacos with a chocolate mole sauce is simply dreamy

• Try adding Chocolate Extract to your next tart recipe to take it in an inventive new direction

• Stir a few drops into your morning coffee, lattes, or hot chocolate for a quick mocha upgrade

• It adds a wonderful depth of flavor to savory, chile-based recipes like Mexican mole sauces

• Peppermint bark

• Peppermint cappuccino garnished with chocolate shaving and mint chocolate cookie crumbles

• Chocolate peppermint cheesecake

• Mint chocolate cupcakes

• Peppermint Patty and mint chip ice cream

• Chocolate mint brownies

• Chocolates & Truffles: Mix into chocolate ganaches, truffle fillings, mousses, or coatings for a fruity-chocolate delight.

• Baking & Pastries: Add to cakes, cookies, muffins, or brownies for a rich, fruity chocolate flavor.

• Beverages & Smoothies: Stir into coffee, lattes, milkshakes, protein shakes, milk, or smoothies for a decadent truffle twist.

• Desserts & Frostings: Use in puddings, ice creams, frostings, or glazes for a luxurious flavor infusion.

• Yogurts and puddings

• Incorporate it into chocolates, candies, and dessert sauces

• Add to your homemade nutritional bars, cereals, and snack

• Perfect in flourless brownies, silky chocolate creme pie, homemade magic shell, pudding, mousse, cookies, chocolate ganache, homemade hot chocolate, pancakes, banana bread, and homemade Nutella

• Chocolate cake with raspberry filling

• White chocolate ice cream with strawberry swirl

• Mexican hot chocolate

• Chocolate and hazelnut cheesecake

• Mint chocolate chip ice cream

• White chocolate and peppermint cookies

• Chocolate and orange cookies

• Strawberry cupcakes with chocolate icing

• Mocha chocolate tart

• Cherry chocolate ice cream 

• Vanilla ice cream with chocolate ganache swirl

• Replace traditional vanilla extract with chocolate extract in recipes (or use half-and-half) to give classic treats a decadent twist