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    • Trim Healthy Mama-inspired Grocery Lists
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      • Mock Starbucks Mocha Frappuccinos
    • Family Favorite Recipes (Not Low Carb) >
      • Snacks >
        • Delicious Homemade Gooey Granola Bars!
        • Healthy Peanut Buttery Treats
      • Soups and Stews >
        • Jamaican Seafood Chowder
        • Chicken and Gnocchi Soup
      • Salads >
        • Red Cabbage Coleslaw
      • Main Dishes >
        • Beef >
          • Beef Stroganoff
        • Chicken >
          • Chicken Fiesta
          • Chicken Nachos
          • Marinated Zucchini and Chicken Sandwiches
          • Chicken or Turkey Enchiladas
          • Hungarian Chicken Paprikash
          • Green Chili Chicken Lasagna
        • Lamb >
          • Slow-Roasted Lamb Shoulder
        • Seafood >
          • Chilled Quinoa and Salmon Salad (E)
          • Shrimp and Zucchini Tostadas
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          • Baked Lemon Pasta
          • Paccheri (Pasta) with Cauliflower and Tomatoes
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          • Free Christmas Cookie cookbook download!
          • Healthier Gingerbread Man Cookies
          • Healthier Holiday Cut-Out Cookes
          • Maple Leaf Cookies - YUMMM!
        • Donuts
        • Frozen Desserts >
          • Lemonade Ice Cream Pie
    • Recommended Ingredients and Foods >
      • Inspiration Mixes - Gluten/Dairy/Caseine/Wheat Free and delicious!
      • Organic Maple Syrup
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Homemade Chocolate Extract - Delicious and Frugal

10/1/2013

43 Comments

 
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  • Quick, easy, and frugal to make!
  • Free printable recipe page
  • Free printable Chocolate Extract labels 
Chocolate Extract is delicious in:
  • coffee
  • homemade ice cream
  • chocolate syrup
  • and more!
    If there ever was a chocolate addict, it's me.

    I can justify my addiction, because chocolate is supposed to be good for us now, right?

    Since I was diagnosed with pre-diabetes a couple of years ago, I had to change my mindset.

    Sure, dark-dark chocolate is good for us; but the added sugar and carbs is not good for me - and probably most Americans.

    When our family went "mostly sugar free" over 8 months ago, I grieved the thought of giving up sweets.  Thankfully, with Trim Healthy Mama as our lifestyle eating guide, I haven't had to give up sweet treats and desserts.  I've just changed up the way I prepare those kinds of goodies these days, and it mostly leaves me satisfied.  I still crave Peanut Buster Parfaits from DQ from time to time - being honest here. 
 ☺
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This page may contain affiliate links.


    One of the key ingredients in some of the recipes I enjoy, especially a Reese's Peanut Butter-ish shake, and my Low-Carb Mocha Ice Cream, is chocolate extract.

    Have you priced that stuff recently?  Ouch!  I couldn't find chocolate extract in my local grocery stores.  It's probably there somewhere, but I didn't find it.  Online, I found the highly recommended Nielsen-Massey Pure Chocolate Extract, but it isn't cheap. 

    It is delicious, however.  Yummm!

    My mocha ice cream recipe calls for 2 tsp. of chocolate extract, so it didn't take long for me to figure that we'd be going through the extract faster than I wanted to pay for it.

    I decided it was time to figure out how to make my own Chocolate Extract, and I thought I'd share my DIY version with you in case some of you would like to try this for yourself! 

    Be aware that this isn't an overnight project.  While it's quick and easy to put together, it will need to sit in a dark cupboard for 6-12 weeks...and possibly even longer, depending on how strong you'd like it.  Some folks let it sit for as long as 10 months! 
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    Measure 1-1/2 cups vodka into a measuring cup.  Now's the time to decide if you want to double or triple your batch...or not.

    Something I've learned from making homemade vanilla:  if you want the end result to be gluten-free, you'll want to look for alcohol made from potato mash.  See the phrase on the bottle, above? 

      "TRIPLE DISTILLED FROM POTATOES"

    That's what will make this recipe "gluten-free".  If the vodka or alcohol is made from a grain mash, it won't be gluten-free.

    I decided to use potato mash alcohols in all of my extract recipes so that when friends and relatives come over for a meal, I'm able to offer a completely gluten-free recipe.  Just being neighborly!
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What you'll need:
  • 1-1/2 cups vodka (if needing gluten-free, please use potato mash vodka)
  • 3/4 cup cocoa powder (higher quality; the darker, the better)
  • 2-4 cup glass jar with tight-sealing lid
  • patience!
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    Pour the vodka into a 2-cup glass mason jar.  You may use either a wide-mouth or narrow-mouth jar; it doesn't matter.
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    Measure 3/4ths of a cup of cocoa powder and smell that chocolatey yumminess!  Just don't inhale it.  I don't want to be sued for a collapsed lung, folks. 

    The darker the cocoa powder, the better.  You may enjoy using Hershey's Special Dark Cocoa Powder or spring for something of even higher quality (and more expensive).  The choice is up to you.
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    Gently stir the cocoa powder into the vodka.
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   Now, how hard was that?  See?  I told you this would be easy.  ☺ 



   
Now place a tight-fitting lid onto your jar.
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    Add one of my free printable labels that you may download and print off, if you'd like - or design your own.
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    Place jar of cocoa extract mixture into a dark cupboard...but not so far back that you never see it.  You don't want to forget about it entirely!

    Two to three times each week, gently shake the extract and place it back into the dark recesses of your kitchen cupboards.

    After six weeks, you may start checking the extract to see how it smells and tastes.  The goal is to not just taste vodka, but to definitely taste a stronger concentrated chocolate flavor.  Depending on how you like chocolate extract, you may want to store it for as long as 10 months before using it.  That's up to you!

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DIY Homemade Chocolate Extract

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Ingredients and Supplies:
  • 1-1/2 cups vodka (if needing gluten-free, please use potato mash vodka)
  • 3/4 cup cocoa powder (higher quality; the darker, the better)
  • 2-4 cup glass jar with tight-sealing lid
  • patience!
    Be aware that this isn't an overnight project.  While it's quick and easy to put together, it will need to sit in a dark cupboard for 6-12 weeks...and possibly even longer, depending on how strong you'd like it.  Some folks let it sit for as long as 10 months! 

    Pour 1-1/2 cups vodka into a 2-cup glass mason jar.  Gently stir in 3/4th cup cocoa powder.

    Place tight-fitting lid onto jar.  Store jar in dark cupboard, shaking gently every 3-4 days. 

    Allow to sit for 6-8 weeks, or up to 10 months, before using chocolate extract. 

    Chocolate extract doesn't need to be refrigerated, and can be stored indefinitely for your baking and cooking uses.  EnJOY!

Do you have a recipe binder?  Print off this recipe for yourself!

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Here's a free printable sheet of labels you may use to decorate your jars!

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    Chocolate Extract may be used with any type of recipe you'd like!  However, if you're using the Trim Healthy Mama way of cooking, you may enjoy taking a look at my Trim Healthy Mama style Visual Shopping Guide...a virtual shopping list of ideas when you are grocery shopping.






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Try chocolate extract in my Indulgent Low Carb Chocolate Ice Cream!
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You won't want to miss my FREE low-carb and Trim Healthy Mama-inspired recipes, tutorials, giveaways, and deals - get them delivered fresh to your inbox!

   In the interest of full disclosure, some of the links in my posts are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission...without it costing you a penny more.   I only recommend products I use personally. Your purchases through these links help support Joy In Our Journey. I humbly thank you for your support!

43 Comments
Erin S.
10/1/2013 07:47:00 am

What do you use this for? I've seen recipes using this, but I've bypassed them since I never had any.

Reply
Julieanne link
10/1/2013 05:53:23 pm

I love to use chocolate extract in my Low-Carb Mocha Ice Cream:

http://www.joyinourjourney.com/1/post/2013/06/low-carb-homemade-mocha-ice-cream.html

EnJOY!

Reply
Stephney Gilbert
10/18/2018 03:23:17 pm

Making the chocolate extract from your recipe and you are WONDERFUL!!!!!!!THX so MUCH!!!!!

Cindy link
10/1/2013 12:03:32 pm

oh wow - this sounds awesome! I am definitely gonna have to try it!

Reply
Julieanne link
9/27/2014 04:50:47 pm

Let me know how it turns out for you, Cindy!

Reply
Stacy Myers link
10/2/2013 11:46:18 am

Well this just tickles my fancy. Frugal? Yes please...sign me up!
Thanks for linking at Trim Healthy Tuesday. :-) For real.

Reply
Stacy Myers link
10/7/2013 08:11:28 pm

You were featured at Trim Healthy Tuesday!

Reply
Julieanne link
10/9/2013 07:21:01 am

Thanks, Stacy!

Reply
Julie Gavin link
10/8/2013 09:00:44 pm

Awesome!!! So trying this! I bought some Watkins Chocolate extract but I'm not a fan of it.

Reply
Julieanne link
10/9/2013 07:22:01 am

Julie, I can't guarantee that you'll love this homemade chocolate extract, but I hope you'll at least give it a try, let it steep for a few months, and let me know what you think when you begin using it.

Reply
Blossom link
10/8/2013 09:22:03 pm

Where did you find potato mash vodka? I can't recall the last time I went in an area where there was alcohol for sale lol.

Reply
Julieanne link
10/9/2013 07:22:46 am

In my state, I can only buy vodka and those types of alcohol at the liquor stores. I don't care to drink alcohol, but I do enjoy cooking with it! :)

Reply
melissa
10/8/2013 10:44:25 pm

Wondering about the alcohol content in the extract.... can this be heated to cook off the alcohol without compromising the flavor of the chocolate?

Reply
Julieanne link
10/9/2013 07:23:33 am

Melissa, it's worth a try. I haven't needed to do that, so I haven't experimented with doing that. If you give this a try, please let us know how it goes. :)

Reply
Michelle
12/2/2013 01:22:01 am

Do you have to strain the mixture after it sits for awhile? I have seen it done both ways, and I am not sure what is better.

Reply
Julieanne link
4/21/2014 07:01:48 am

Michelle, I just shake it up each time I use it. I haven't found a need to strain it. :)

Reply
Marcella
4/20/2014 03:37:19 am

This sounds awesome. Have you tried making other extracts? Would you use the same ratios of ingredients do you think? I'm thinking of coffee and fruit flavours like Cherry.

Reply
Julieanne link
4/21/2014 07:04:05 am

Hi, Marcella, I've actually made vanilla extract and coffee extract, and have shared the directions for making both here on Joy In Our Journey.com. Coffee extract: http://www.joyinourjourney.com/1/post/2013/10/homemade-coffee-extract-delicious-and-frugal.html

and vanilla extract:

http://www.joyinourjourney.com/1/post/2010/06/homemade-vanilla.html

Reply
marcella
4/22/2014 10:25:06 am

Thanks Julieanne. I bought a small bottle of vodka today to try it.

Reply
Julieanne link
4/26/2014 03:10:34 pm

I hope you enjoy it, Marcella. :)

Reply
Melissa
5/19/2014 01:24:57 pm

I have had mine brewing for about 10 weeks and it is pretty thick--not as liquid as I thought it would be. Is that how it should be?

Reply
Julieanne link
5/24/2014 05:22:05 pm

Melissa, if it's really quite thick, even after shaking it up, I'd thin it down with a bit more vodka or your choice of alcohol. It shouldn't necessarily be syrupy, unless you like it that way. :)

Reply
Melissa
5/25/2014 04:28:00 am

Thanks! I thought about doing that, but wasn't sure if it was the right thing to do. =)

T
6/3/2014 09:26:29 am

When it is done does it smell like chocolate or does it smell like chocolate and vodka? I want to use the extract to scent a sugar scrub but I don't want it to smell like alcohol.

Reply
Julieanne link
6/5/2014 05:00:24 pm

Yes, it does smell a little bit like vodka/alcohol. The longer it "brews" or sits alone in a dark cupboard, the less it will smell like alcohol, however. You might try Frontier's brand of chocolate extract to see if it has less scent of alcohol, even though it contains alcohol: http://www.amazon.com/gp/product/B0048IFIAC?ie=UTF8&camp=1789&creativeASIN=B0048IFIAC&linkCode=xm2&tag=joinoujo0d-20

Reply
T
6/6/2014 05:58:11 am

Thanks!

Bea
11/17/2017 05:04:16 am

FYI: You will never get that alcohol smell if you use the right vodka. I buy the PLATINUM 7X it's $16 for half gallon. Not real expensive. I am making chocolate extract for the first time also. You will have a beautiful chocolate smell immediately. Mine smells so good it's been a couple of weeks. I'm glad to read you don't strain yours I may not either now. Just wanted to share this with you if you are like me and make alot of your own extract. EnJOY

Bunny
8/31/2014 05:14:49 am

Wonderful and this recipe doesn't break the bank! I thought about purchasing chocolate extract online but the price is prohibitive. This is super...thanks!

Reply
Julieanne link
9/3/2014 05:45:46 pm

You're so welcome, Bunny!

Reply
Amanda
9/23/2014 07:45:35 am

Hey just thought I'd throw in there, I ALWAYS seem to find chocolate extract at homegoods. It is a sister store of TJ maxx and marshalls so I would check there too. Depending on which one you get as far as brand name, it is about 5.99 for a 4 oz bottle. Happy cooking!!

Reply
Julieanne link
9/27/2014 04:50:14 pm

Thanks for the suggestion, Amanda! Where I live, we don't have any Homegoods stores, so that isn't an option here. Whenever I do happen to see chocolate extract in the stores, it is VERY expensive. For those who need a less expensive option for them, I hope this recipe is helpful!

Reply
Berta Barrett
12/6/2015 04:34:36 am

I grow my own cacao, but you don't have a recipe for making it with the beans. I see the picture for making it with the beans. Care to share? Thanks,

bb

Reply
Berta Barrett
12/6/2015 04:50:53 am

I also grow my own vanilla! Will have to try it this year, when the pods ripen.

Berta

P.S. I found the recipe with the cacao beans, thanks.

Reply
Rebecca
5/9/2018 12:47:54 pm

Hi Berta,
I am wanting to grow coffee, cacoa and vanilla. Can you give me some advice on how to start?
Thanks!

Reply
Dave Dalton link
12/26/2015 02:56:50 pm

Hi. My wife and I love Jesus. We started this company to glorify him. We left our "nets", we left everything to follow him. I"m sitting in my home in Franklin, TN at my desk... and I felt an impression to go looking for Chocolate Extract... and first thing I came across was you! For some reason, I came across your statement about Jesus. I stopped what I was doing, read no further and wrote you! Click on this link and you'll see my comment. http://d.pr/i/1ioHu This is just a screen capture of your statement...

Anyway... I would like to talk to you about being a source of Chocolate Extract for our company, if you are interested. And, who knows... the Lord may have something much bigger than that in mind.

You can go to my LinkedIn, and read about me. Just look under Dave Dalton and eBars.

Finally, our company's logo, which is on every bar we sell... says this... "Because You Are A Masterpiece"... this of course, is based our of Psalms where David talks about being fearfully and wonderfully made. I hope I've not overwhelmed you with all of this... I was just really excited... and felt His nudging for me to write you... which I don't do often.

Here's a link to one of our bars made specifically for women, so you can see the "Because You Are A Masterpiece".

http://d.pr/i/1hUTb

May the Lord keep you and bless you and may His face shine upon you and husband during this season of celebration of our Lord.


Dave Dalton
865.335.1988 (My Personal Mobile)

Reply
Sherri
3/15/2016 02:45:36 am

I'm anxious to try your extracts. I just finished reading about the vanilla and that it can be replenished by adding more vodka and/or vanilla beans. Can the chocolate and the coffee be replenished in a similar way? Thank you!

Reply
Jennifer
7/16/2017 10:43:48 am

Hi Juliannne,
I hope I didn't just miss it in the above comments somewhere, but I was wondering if you could tell me how your extract turned out, maybe an objective comparison to the store bought (probably made from cacao bits and not powder). Just curious...I have a bunch of powder I should probably use up. Also, does the powder settle to the bottom where you could strain off the extract, or does the powder stay as part of the final product?
Thanks!
Jen

Reply
CARLOS GUERRA link
9/5/2017 06:40:52 am

Dear
We are producing and exporting, we can supply large volumes conventional, cocoa beans of peruvian.
Best Regards
Carlos Guerra
Incorporación Internacional “MAYRA EIRL”
Address: Jr. Los Pinos manzana F lote 2 - Los Olivos - Lima - Perú
Tel: 511 4853051
Cell Phone: 511 999932166 – 511 997231802
Skype: cguerra184
http://productos-peruanos.jimdo.com
http://productosperuanos.blogspot.es
E-mail: cguerra184@hotmail.com:
cguerralecca@gmail.com

Reply
Nora
12/4/2017 07:38:06 am

Can I subtitute vodka for another non alcohol ingredient? What should I use? I really want to make non alcohol coffee extract but it stated that I have to use chocolate extract that using alcohol, thanks

Reply
Sue link
1/2/2018 06:29:37 pm

Have you made caramel extract, if so would you please share that info?
Thank you

Reply
Ms Chemistry
5/3/2018 07:15:35 am

I thought everyone knew that distillation removes *all* traces of gluten, so it doesn't matter the source of vodka; the final result will be gluten free.

Reply
Oswald
10/7/2018 07:58:28 pm

What if I don't want to use alcohol? Are there any alternatives to alcohol if I want to make this chocolate extract without alcohol?

Reply
Sue Allen
5/11/2021 01:15:25 pm

Hi, I am 1 month in on this recipe. My question is, does the powder settle out, or do you just keep it in suspention and use it that way? Can't wait to try it. :D

Reply



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