Introduction: Chocolate Extract
Chocolate extract can be added to all sorts of baked goods (like super decadent flourless chocolate cupcakes or a rich chocolate terrine) to add some extra chocolaty oomph. The yummy rich and smooth flavor of chocolate extract goes perfectly alongside vanilla, coffee, and other flavorings, and makes any sweet treat extra delicious (and as an added bonus, it's also awesome in mixed drinks)!
For additional chocolaty goodness, check out these Cookie Spoons and this amazing Chocolate Sourdough Bread!
Step 1: You'll Need. . .
- 2 ounces vodka
- 1 ounce water
- 2 tablespoons cocoa powder (I like to use a dark chocolate cocoa - dutch processed is suggested)
- Medium sized glass jar (or other container) with a tight-fitting lid
- Small bottle with tight-fitting lid (dark-colored glass is suggested; the one used here has a dropper built into the cap which I think is really great)
- Small funnel
- Coffee filter
Step 2: Shaken, Not Stirred
- Add all ingredients to the medium jar and shake well to combine
- Allow to sit for 2 to 3 days, shaking well at least twice a day
Step 3: Filtered and Ready
- Dampen the coffee filter and place it in the small funnel
- Pour the cocoa mixture through the filter into the small bottle - it will drip through slowly, but the best things in the world take some time
- Once all the liquid has dripped through, gently squeeze the filter into the funnel to get all the juice out (be very careful not to rip the filter)
- Add to cakes, cookies, or other yummy treats to add an extra special chocolate punch (make sure to shake the extract gently before using in case it has settled at all)
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