Last Updated on June 1, 2025 by Nico
Homemade chocolate extract is a must-have for any home cook looking to add some extra chocolatey flavour to their recipes. This extract uses only two ingredients and can be added to homemade chocolate chip cookies, ice cream, or into a cup of hot cocoa to bring a deeper, earthier chocolate flavour.
Chocolate extract makes it simple to add more of a rich chocolate flavour to any home baking or homemade drinks. Making your own chocolate extract means that you can control exactly what goes into it and helps ensure that there is no added sugar, unwanted chemicals, or other additives.
My favourite way to make chocolate extract is to use cocoa nibs. They have a deep, earthy flavour that I prefer because they aren’t overly sweet and make an extract that has an earthier flavour.
If you’re a fan of homemade extracts, I’ve also shared recipes for orange extract using fresh oranges and coffee extract using coffee beans which would both taste great when combined with chocolate!
Benefits of cacao nibs
The star ingredient of this extract is the cocoa nibs. The nibs have a surprising amount of nutrition in them so you’re getting both a boost of chocolate flavour as well as added nourishment.
Rich in antioxidants – Cacao nibs are packed with flavonoids that can help to cleanse the body and reduce inflammation.
Source of minerals – Cacao nibs are high in magnesium, iron, and zinc, which are all essential for good health.
Mood-boosting properties – Compounds in cacao nibs can help improve mood and reduce stress.
Homemade chocolate extract recipe
Tools
An airtight container with a tight-fitting lid – I use a glass mason jar with parchment paper between the metal lid and the extract to prevent corrosion.
Glass bottle or jar – I like these
A fine mesh strainer, cheesecloth, or coffee filter – I like these unbleached ones
A small funnel
Optional – food processor or mortar and pestle
Supplies
Cacao nibs – Here’s a source for fair trade, raw organic cacao nibs
80-proof vodka (or 40% alcohol) – If you prefer to avoid alcohol, substitute with food-grade glycerin.
For complete measurements, see the printable recipe card below.
Instructions
This first step is optional but I like to crush my cacao nibs a bit before adding them to my glass jar. This exposes more of the nibs to the alcohol which lets the alcohol extract and preserve more of the beneficial compounds in the nibs. I use a food processor or a mortar and pestle to do this.
Add the crushed chocolate nibs to a glass pint jar and fill the jar ⅓ full with the nibs.
Pour the 80-proof alcohol over the nibs until they are completely submerged.
Add a lid to the jar and shake well.
Store in a dark place like a dark cabinet, and shake daily for 3-6 weeks to make sure everything remains under the alcohol.
After 6 weeks, strain the finished extract through a fine mesh strainer or cheesecloth, and pour it into a clean storage jar.
That’s it – add a date and label so you don’t forget when you made it or what it is!
How much chocolate extract to use?
A small amount of chocolate extract goes a long way. Start with 1 teaspoon in your recipes and adjust to taste. For home cooks, it’s perfect for boosting hot chocolate, sweet baked goods, and alcoholic beverages.
How long does the extract last?
When properly stored in a cool, dark place and fully strained off, this extract will last a long time. I like to use my homemade alcohol-based extracts within a few years.
Ideas for how to use chocolate extract
Chocolate extract is super versatile and can be used in a variety of sweet treats!
- Add it to hot chocolate or a homemade mocha for an extra chocolate flavour
- Use it in dark chocolate cakes, chocolate chip cookies, or other baked goods.
- Pair it with pure vanilla extract made with vanilla beans to enhance the flavours in homemade vanilla or chocolate desserts
- Stir into whipped cream or frostings for an added chocolate boost.
Disclaimer – I’m not a medical professional and do not intend to offer medical or health advice in any content I create. I offer information for educational purposes and, as always, get your physician’s advice or the advice of your health care provider before trying a new herbal remedy. There are always possible unintended consequences of trying a new herbal remedy such as an allergic reaction or unexpected side effects like interactions with other medication.
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The Best Homemade Chocolate Extract Recipe
Ingredients
Equipment
Method
- This first step is optional but I like to crush my cacao nibs a bit before adding them to my glass jar. This exposes more of the nibs to the alcohol which lets the alcohol extract and preserve more of the beneficial compounds in the nibs. I use a food processor or a mortar and pestle to do this.
- Add the crushed chocolate nibs to a glass pint jar and fill the jar ⅓ full with the nibs.
- Pour the 80-proof alcohol over the nibs until they are completely submerged.
- Add a lid to the jar and shake well.
- Store in a dark place like a dark cabinet, and shake daily for 3-6 weeks to make sure everything remains under the alcohol.
- After 6 weeks, strain the finished extract through a fine mesh strainer or cheesecloth, and pour it into a clean storage jar.
- That’s it – add a date and label so you don’t forget when you made it or what it is!
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