Chocolate extract doesn’t just make your baked goods taste like chocolate. It can actually make your recipes taste like all the flavors that the cacao *had* (past tense!) before being processed into chocolate or cocoa powder. The depth of flavor that you get with the addition of chocolate extract is splendid. One of our lovely group members in our private Facebook group, Making Vanilla Extract by VanillaPura named Denise, posted this week her chocolate extract. We are so excited to share it in her own words.
- 1 cup Navitas organic cacao nibs
- 8 oz. Bacardi white rum