Chocolate Extract





Introduction: Chocolate Extract

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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)

Step 2: Shaken, Not Stirred

  1. Add all ingredients to the medium jar and shake well to combine
  2. Allow to sit for 2 to 3 days, shaking well at least twice a day

Step 3: Filtered and Ready

  1. Dampen the coffee filter and place it in the small funnel
  2. 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
  3. 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)
  4. 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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I just came across this site and now I'm needing advice. I actually started the chocolate extract back a few weeks ago. Input the dark chocolate cacoa powder in vodka at a 2:1 ratio and then 6 TBSP cacoa mins to cup of vodka to see which was better. They are both steeping. I didn't know to add water so how much would I need to add and also can I add it since it's been a couple of weeks already? I can tell you that I do not like the smell 9f the nibs at all but the cocoa powder in Special Dark Chocolate smells amazing! Thank you for your suggestions. I sure appreciate any help. This 8s my first time making extracts.

Cocoa has a lot of flavanoids especially Flavan-3-ols.

Have you ever considered taking coca beans if you can get them and gently crushing them and boiling them in a Soxhlex extractor. I may do this with 95% alchohol to make perfume. You cannot ingest it but it is meant for local use (on skin). An Oil bath from vegetables (like soy) is required too.

This might be a silly question, but what is the advantage of using this when baking (cake or cookies, for example) rather than just using cocoa powder? I can see the advantage when making drinks (although I've made some pretty tasty cocktails with cocoa powder) but for baking it seems like it would just add more steps for similar results. That said I still think it's cool and I'm going to try it out, but I thought you might have an answer before I launched into a full double blind scientific study...

4 replies

My plan (after seeing this) is to make the extract then use it in a cookie recipe. Here's why: it's a choc. chip cookie recipe that calls for instant vanilla pudding (and vanilla extract too) added to the dough. and it turned out great. so now I am gonna switch it up and add choc. instant pudding and choc. extract and use peanut butter chips. and make my own reeces type cookie, still staying true to the textures of the ingredients only changing the flavors. hope it works.

I would love to have your cookie recipe! They sound really interesting.

I made these cookies and they turned out great. My modifications to this recipe only turned out so-so. They didn't get a good balance like the choco-peanut flavor of a peanut butter cup. The peanut butter chips always over powered the chocolate flavor. So it's still a work in progress.

Great idea - can't wait to hear how it goes!

Last year I purified polyphenols from chocolate by adding fresh 85% cocoa to 10 ml of 99.999% acetone and different acids like hydrochloric acid or vinegar.

You can gently using hot water bath drive away the acetone and the acid. HCL vapourises at 36.5 degrees C and acetone at 54 degrees C.

The comments here are amazing, I thought I was the only one who is obsessed with the science of food hacking

maybe propylene glycol

sure... you can probably boil the cocoa powder in 200cc of distilled water and let it cool.. Add diethyl ether to the mixture and gently shake, Not to much because you don't want to make an emulsion that's hard to separate. Let rest overnight. Decant the water. The ether/essential oil mixture will be on the top. The ether will contain a very small amount of water, You can remove this by using a desiccant if you wish. Evaporate the ether by using a hot water bath .Ether boils at 34,6c/92.28f. Do this outside in open air and don't smoke while you're doing it. You now have pure essence of cacao. No open flame or heat source. Very dangerous unless you know what you are doing.

Unfortunately alcohol is kind of the basis of this and other extracts. It does cook off when the extract is used though.

A lot of hoopla surrounding the 'necessary' amount of alcohol to extract flavor compounds from the cocoa powder. I'd just like to throw my two cents in about the fact that I love that the water is in the shot glass and the vodka in the not-a-shot glass :)

I wonder if steam distillation would produce similar results.

It certainly would be faster.

If anyone does try making steam distilled cocoa, please post an instructable! Also, please try a few different liquids (water, vodka, everclear) as solvents, and tell us how the taste changes.

I wonder if everclear or some other higher alcohol content liquer would yield a more potent extract .
I know it does when making vanilla extract from vanilla beans so I would assue it does with chocolate as well

2 replies

Actually, I read an article where they tested this, and they found that 10% more vanillin was extracted at 47.5% ethanol than 95% ethanol. Standard vodka will do better than everclear (for vanilla).

Remember, a lot of the flavor compounds you're extracting are alcohol soluble, but some of them are water soluble. If you don't have enough water, you'll lose out on that flavor.

(Data Source:

Thank you so much for that additional info, starthorn! That makes a lot of sense.