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    Home » Recipes » DIY

    Homemade Chocolate Extract

    September 24, 2018 by Amee 15 Comments

    Jump to Recipe Print Recipe

    Homemade Chocolate Extract is easy, delicious, and it makes a fabulous gift! I am here to tell you that this overlooked extract can be your secret weapon in your chocolate baked goods!

    Homemade Chocolate Extract

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This Homemade Chocolate Extract will be your secret ingredient in all your chocolate bakes! It gives a flavor boost to anything chocolate, so you'll always want to have it on-hand!

    If you enjoy this recipe, check out the posts with my Homemade Vanilla Extract, Homemade Vanilla Sugar, and Homemade Lavender Sugar!

    Jump to:
    • Why Use Chocolate Extract?
    • Why Make Homemade Chocolate Extract?
    • Making Chocolate Extract
    • Recipes Using Chocolate Extract
    • Other Recipes You May Like
    • Homemade Chocolate Extract
    • 💬 Comments
    Homemade Chocolate Extract

    Why Use Chocolate Extract?

    Chocolate extract doesn't just make your baked goods taste like chocolate. It makes them taste like all the flavors that the cacao *had* (past tense!) before being processed into cocoa powder or chocolate. The depth of flavor that you get with the addition of chocolate extract is just lovely, and for me, was eye-opening!

    Homemade Chocolate Extract

    Why Make Homemade Chocolate Extract?

    As with nearly everything homemade, it's just better than the store-bought stuff! You control the ingredients, and you control the depth of flavor through the amount of time you wait before starting to use it. The recipe calls for letting the extract sit for at least three months, but the longer you wait, the more flavorful it will be. I typically use raw cocoa nibs for my extract, but it's also delicious using toasted nibs! (Directions to toast cocoa nibs are included in the recipe!)

    Homemade Chocolate Extract

    Making Chocolate Extract

    You really only need three things: cacao nibs, alcohol, and a glass bottle(s)!

    • Cacao nibs can be tricky to find. I've never seen them consistently in a grocery store. If you can't find them, you can buy them online here.
    • For the alcohol, any quality will do--so no need to break out the expensive stuff! I used vodka, but you could use bourbon or rum if you prefer.
    • Note on glass bottles: You'll want to make sure that the bottle is large enough for the nibs and the alcohol. I use 12 oz bottles like these, then transfer the finished extract to smaller, 4 oz bottles like these.
    Homemade Chocolate Extract

    One thing to keep in mind if you're planning to gift the chocolate extract is that a large amount of your bottle's volume will be taken up by the cacao nibs. If you want the bottle to be full when you gift it (after the cacao nibs have been strained out), you'll need to make more than one bottle and then combine them later, or gift the extract in a smaller bottle than you made it in.

    Collage of Spring desserts.

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    Recipes Using Chocolate Extract

    Lastly--but importantly--what can you use chocolate extract in? Think amping up the chocolate flavor in chocolate cake, brownies, or mousse. Add some to your hot chocolate! Add chocolate extract instead of, or in addition to, the vanilla extract in a recipe.

    Check out my "Chocolate Dessert Recipes" board on Pinterest, or click the links below to see some of my favorite chocolate recipes!

    Cookies & Brownies

    Oatmeal Brownies
    These fudgy Oatmeal Brownies have a buttery, crisp oatmeal crust! A recipe tried-and-true from my childhood, and a regular occurrence at my house during the holidays!
    Check out this recipe!
    Top view of Oatmeal Brownies with one brownie turned on its side.
    Dark Chocolate Madeleines
    These Dark Chocolate Madeleines are tender and suuuuper chocolatey thanks to bittersweet chocolate and black cocoa powder! I should have called them Midnight Madeleines!
    Check out this recipe!
    Blondie Brownies
    These Blondie Brownies are two desserts in one! The browned butter blondie layer is topped with a fudgy brownie layer for the ultimate treat! I drizzled a few of mine with homemade salted caramel sauce for a truly decadent dessert, but these are so rich and delicious they don't really need it!
    Check out this recipe!
    Stack of Blondie Brownies with salted caramel sauce dripping down the side.

    Cakes & Cupcakes

    Chocolate Ganache Cake
    This Chocolate Ganache Cake is one layer of soft chocolate cake drenched in dark chocolate ganache! The cake mixes up easily (no mixer required!), and the ganache takes about five minutes. So easy and delicious!
    Check out this recipe!
    Slice of Chocolate Ganache Cake with a blackberry on top.
    Death by Chocolate Cupcakes
    Dark chocolate cupcakes filled with dark chocolate ganache, and topped with the deepest, darkest chocolate cream cheese frosting you've ever seen!
    Check out this recipe!
    Chocolate Orange Cake
    This Chocolate Orange Cake is a single layer of moist, fluffy chocolate orange cake topped with chocolate orange buttercream! You will love this cake's depth of flavor!
    Check out this recipe!
    Chocolate Orange Cake with bite missing.
    Chocolate Champagne Cake
    This Chocolate Champagne Cake has super chocolatey champagne cake with champagne Italian meringue buttercream and dark chocolate ganache! For your next celebration, or anytime!
    Check out this recipe!
    Slice of Chocolate Champagne Cake on a black plate.
    High Hat Cupcakes
    These Hi-Hat Cupcakes are super moist and super chocolatey! Frosted sky-high with vanilla buttercream, then dipped in chocolate, these babies are over the top in the best way!
    Check out this recipe!

    Pies & Tarts

    Chocolate Cherry Pie
    This Chocolate Cherry Pie has juicy, fresh cherries and chopped dark chocolate in a crisp, flaky chocolate pie crust! I think the two-tone lattice gives it a little pizazz, too! 🙂
    Check out this recipe!
    Slice of Chocolate Cherry Pie on a white plate with a bowl of cherries in the background.
    Chocolate Coconut Pie with Dalgona Coffee Topping
    This Chocolate Coconut Pie has a toasted coconut pastry crust filled with dark chocolate custard, topped with dalgona coffee swirled with whipped coconut cream! It's toasted coconut meets a mochaccino and I am HERE for it!!
    Check out this recipe!
    Blackberry Lavender Brownie Pie
    The crust of this beauty is a fudgy brownie swirled with blackberry jam. The filling is a lavender-infused dark chocolate icebox pie, all topped with blackberry meringue. The flavors and textures are outstanding!
    Check out this recipe!

    I can't wait for you to try Homemade Chocolate Extract for yourself! It really does give your chocolate bakes a little extra oomph--and who doesn't want that? Please let me know all about your chocolatey adventures! Go ahead and leave a rating/comment below, and tag me on Instagram to I can see what you've been up to! 🙂

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    (Last updated 4/28/2023)

    Homemade Chocolate Extract

    Amee
    Take your chocolate sweets to the next level with Homemade Chocolate Extract! This (sometimes overlooked) extract adds amazing depth of flavor!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Extracts
    Servings 48 teaspoons (8 ounces)
    Calories 18 kcal
    Prevent your screen from going dark while you bake!

    Ingredients
     
     

    • ½ cup cacao nibs, crushed (see note)
    • 8 oz vodka, bourbon, or rum

    Instructions
     

    • If you would rather make your extract with raw cocoa nibs, proceed to the next step.
      If toasting cocoa nibs (see note), preheat oven to 350° F. Spread nibs out on a baking sheet and toast for 10-15 minutes, or until fragrant, stirring every few minutes. Allow the nibs to cool before proceeding to the next step.
    • Slightly crush cacao nibs, helping them to release their flavor in the alcohol. Pour crushed cacao nibs in glass bottle (see note).
    • Pour alcohol (vodka, bourbon, or rum) over the cacao nibs. Seal bottle and shake slightly.
    • Store the bottle in a dark location for at least three months. Occasionally give the bottle a shake or stir (I stir mine with a chopstick). The longer you let the mixture sit, the more flavorful the extract will be.
    • Once the extract has sat for at least three months, strain out the cacao nibs. The mixture may be a bit cloudy, but will smell only of alcohol and chocolate. Pour extract back into a glass bottle and store in a dark place until you make something chocolatey!
      Enjoy!

    Notes

    Note on cacao nibs: Cacao nibs can be tricky to find. I've never seen them in a grocery store consistently. If you can't find them, you can find them online here.
    Note on glass bottles: You'll want to make sure that the bottle is large enough for the nibs and the alcohol. I use 12 oz bottles like these, then transfer the finished extract to smaller, 4 oz bottles like these.

    Nutrition Estimate

    Serving: 1 teaspoonCalories: 18kcalCarbohydrates: 0.2gProtein: 0.2gFat: 1gSaturated Fat: 0.4gSodium: 0.05mgPotassium: 0.05mgFiber: 0.2gSugar: 0.01g

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

    More Baking Extract and Liqueur Recipes

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    Reader Interactions

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    1. Terry Lantz

      March 22, 2019 at 1:21 am

      I will be making this extract for christmas gifts, Delicious. So easy

      Reply
      • Amee

        March 22, 2019 at 9:30 am

        Terry, so happy to hear! Your family and friends are in for a treat! Check out the recipe for Homemade Vanilla Extract, too—another great Christmas gift! 😊

        Reply
    2. Anthony

      April 27, 2019 at 4:30 am

      Can i use roasted cocoa nibs?

      Reply
      • Amee

        April 27, 2019 at 7:12 am

        Yes! Roasted cocoa nibs can have a more complex flavor than raw—similar to how you might toast nuts for best flavor. Roasted cocoa nibs make lovely extract. 😊

        Reply
        • Cindy

          January 29, 2023 at 10:09 pm

          The link for the cocoa nibs has sweetened and unsweetened. Does it matter which ones you use??

          Reply
          • Amee

            January 30, 2023 at 9:04 am

            Hi Cindy! You want the unsweetened cocoa nibs! Thanks for your question, and hope you love the extract!

            Reply
            • Cindy

              February 03, 2023 at 3:19 pm

              Thanks for the answer. I have one more question, I recently made vanilla extract in the instant pot and it turned out really well. Have you tried that with the cocoa nibs? Or am I going to be the guinea pig? LOL

            • Amee

              February 04, 2023 at 10:55 am

              Hi Cindy! I haven't tried it, so I guess you're the guinea pig, haha! I'd love to hear how it turns out!

    3. Amy

      October 02, 2019 at 7:19 am

      This looks yummy!
      Can you make this in larger quantities?
      Do you have to freeze it?

      Reply
      • Amee

        October 02, 2019 at 10:09 pm

        Hi Amy! You can absolutely make a larger quantity! I've doubled the recipe and had it turn out fine. I've always frozen the extract to be sure that it doesn't have any fat that needs to be removed. That said, I've never gotten any after freezing! I think you're pretty safe to skip that step. If you find the extract greasy/oily, you can always freeze it after the fact. Hope you love it! <3

        Reply
    4. Maria

      August 10, 2020 at 3:39 pm

      4 stars
      I made and I froze, it still looked very cloudy. Almost like chocolate milk.
      I strained through a coffe filter and it now looks great.

      Reply
    5. Gloria

      September 11, 2020 at 7:26 pm

      Im working on my first chocolate extract but it smells like it is fermenting it's only been going for a couple of weeks am I doing something wrong I use Tito's vodka and organic raw cocoa nibs that I crushed a little bit before I added to the vodka should I just throw them out and start over do I need to use Everclear instead of vodka do you have any thoughts on this thank you

      Reply
      • Amee

        September 15, 2020 at 4:16 pm

        Oh no! I've never had anything like that happen before! 🙁 I'm not sure what could have happened. The extract should definitely only smell of alcohol, and eventually, chocolate! It sounds like you should throw it out and start over to be safe, but you definitely don't have to use Everclear. I've used vodka, bourbon, and rum. Any quality alcohol will do! I hope everything goes perfectly this time around!!

        Reply
      • Rich

        November 28, 2020 at 7:36 pm

        It definitely isn't (should not be) fermenting. Since you are using vodka (40% abv) fermentation would not occur. That's far too high for alcohol fermentation to continue (the process where yeasts convert sugars into alcohol and CO2). Alcohol fermentation stops around 18% abv, after that point it becomes toxic to the yeasts which die off and fermentaiton ceases. Thus beers/wines etc do not have higher alcohol levels than that. Often quite a bit lower in fact. Distilling is used to increase abv amount from there for liquors of course.

        The other relevant type of fermentation would be acetic acid fermentation where a bacteria converts ethanol to acetic acid (vinegar), but that too is limited to a range of alcohol from about 5-12%. So acetic acid fermentation probably isn't what is happening here and if it were you'd definitely sense a vinegar smell. Unless something nafarious has happened to your vodka.

        I once noticed a bottle of vodka I stored in the freezer had mostly frozen. This shouldn't happen of course and after a little interrogation I learned that a someone had been nipping into the vodka and replacing it with water.. thus eventually bringing the alcohol content in the bottle much lower to where it could now freeze a bit. If this were to continue to a point where there was more water than vodka then you could concievably use that 'vodka' and still have fermentation occuring in your extract.

        Just a thought. I don't know what is happening in your case of course. But it would not be fermentating if in fact that was 'pure' vodka being used.

        Reply
    6. Gregory Roberts

      October 24, 2020 at 6:55 pm

      5 stars
      If you cant find the cacao nibs head to a local home brew store.

      Reply

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