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A close up of an amber glass bottle with chocolate extract inside with cacao nibs in front of it.
Nico

The Best Homemade Chocolate Extract Recipe

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.
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Prep Time 10 minutes
Additional Time 42 days
Total Time 42 days 10 minutes
Servings: 1 jar
Course: Tinctures
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Cacao nibs
  • 1.5 cups 80-proof alcohol or 40% alcohol

Equipment

  • 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. - I use these
  • Glass bottle or jar - I use these
  • A fine mesh strainer, cheesecloth, or coffee filter - I like this unbleached cheesecloth
  • A small funnel
  • Optional - food processor or mortar and pestle

Method
 

  1. 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.
  2. Add the crushed chocolate nibs to a glass pint jar and fill the jar ⅓ full with the nibs.
  3. Pour the 80-proof alcohol over the nibs until they are completely submerged. 
  4. Add a lid to the jar and shake well. 
  5. Store in a dark place like a dark cabinet, and shake daily for 3-6 weeks to make sure everything remains under the alcohol.
  6. After 6 weeks, strain the finished extract through a fine mesh strainer or cheesecloth, and pour it into a clean storage jar.
  7. That’s it - add a date and label so you don’t forget when you made it or what it is! 

Notes

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.

Tried this recipe?

Let us know how it was!