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.