Chocolate Extract

[Laura B]

A few months ago, I bought a bottle of Chocolate Extract from Sur La Table because it looked wonderful. However, I do not know how to use it. The bottle says it enhances the chocolate flavor in chocolate things and adds a richness to non-chocolate things. Should I just be putting teaspoon or so into my cookie recipes, etc.? I try to be brave and buy new things, but I am timid when it comes to using them without explicit instructions! I mean, I hate to make something that I know is tried and true and risk messing it up by adding something. Although, how could extra chocolate flavor mess ANYTHING up??

So, anyone have any thoughts on how I should take the plunge with this stuff? Or, better yet, any recipes that call for it? I tried searching the board for chocolate extract but it found all threads that mention chocolate and extract of any sort (usually vanilla). Help!

[MKSquared]

I, for one, would try it in chocolate baked goods - sounds like it would make those sinful carmel-filled cookies even better.

I'm not familiar with chocolate extract - is is more cocoa-like? I love putting chocolate in my chili - I'd give that a shot.

Mmmmm ... shots ... p'raps there's something you could do there, in mixed drinks, or milkshakes?

[Laura B]

It is liquid. Just like my bottle of vanilla extract, but chocolate. It has a great chocolatey smell. Here is the blurb from the bottle: "A unique, natural chocolate extract created from a special belnd of fresh roasted cocoa beans using a process and formula developed over a century ago. Star Kay White's Pure Chocolate Extract enhances and enriches the flavor of any recipe made with chocolate. It also adds subtle, yet distinctive flavor to non-chocolate recipes. Chocolate extract is fat-free." Ingredients are water, alcohol, and chocolate extratives. It says the characteristics are "deep, rich chocolate aroma and flavor."

The chilli idea is great one! I have been meaning to try some chocolate in chilli, and this would be super easy. I can just add a splash to the pot!

[Beth]

LauraB, I bought some at WIlliams SOnoma and have added it to brownies and chocolate cakes. It does seem to make the flavor a bit deeper or richer. I hadn't thought of chili, but may have to try that too.

[Laura B]

Thanks for the info, Beth! How much do you typically add?

[Star]

Wow! I've never heard of it before but sounds great! A fat-free chocolate, I'm getting some :) I am wondering if you could use it to make chocolate pudding? Just a thought.

Random question: do you find that extracts tend to be expensive? I was going to buy some maple extract but for almost $4 I decided against it, seeing that I doubt I'd use it that often. Anyone else care to respond on this? Thanks everyone!

Diona

[Laura B]

Diona, yes. I do find extracts to be expensive. But a little goes a long way, so I find them worth the money.

I am looking forward to trying out my chocolate extract now!!

[funnybone]

When I was out earlier, I happened to see soem Chocolate Extract at a specialty store. However I have never seen any recipes calling for it, so I hesitated to pick it up.


I guess you could replace it where vanilla is called for - expecially in chocolate desserts and cakes.

[Laura B]

Originally posted by funnybone
I guess you could replace it where vanilla is called for - expecially in chocolate desserts and cakes.

I had not thought of that, and it raises another dilemma. Do I sub it for the vanilla extract or add it in addition to the vanilla? Or do I keep the total amount of extract the same but do half vanilla and half chocolate? I get the sense that I am thinking about this too much. :rolleyes:

Beth, how do you add yours? Sub for vanilla?

[Jewel]

Is the chocolate extract sweet? Or just chocolatey like processed cocoa? :confused: I've never seen it!