How To Make Chocolate Extract

• Produce

  • 1/2 cup Cacao nibs, raw

• Beer, Wine & Liquor

  • 8 oz Vodka

Found on mommypotamus.com

Description

Ingredients

• ½ cup crushed raw cacao nibs (you can buy cacao beans and shell them yourself like I did, or save yourself a whole lot of effort and buy organic pre-shelled cacao nibs here )
• 8 oz vodka, bourbon or rum

Directions

• Gently crush cacao nibs to help them release their flavor. This step is optional, but I find it speeds up the ripening process of the extract. I just press mine a smidge with a mallet.
• Pour vodka/bourbon/rum over the nibs. Seal jar tightly and give the jar a good shake.
• Store in a dark cabinet for at least three months, shaking occasionally.
• When the extract has reached the depth of flavor you prefer - a process that can take up to six months depending on your preference - strain out the cacao beans.
• In a freezer-safe container, place extract in the freezer overnight. Remove extract the next morning and scrape off any fat that has risen to the top.
• Store in either a dark container/dark cabinet.