The method of producing chocolate extract as set forth in claim 10 in which the cocoa nibs are treated with a heated aqueous solution of a compound from the class consisting of edible organic acids and their edible acid and alkaline salts. This causes the normally acid nibs to become alkaline and is intended to render the cocoa powder more readily soluble. This two ingredients chocolate extract recipe captures dark chocolate’s complex flavor, including beans’ medicinal benefits.

KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0. This invention relates to chocolate essence or extract and has for its object certain improvements in the method of producing chocolate essence or extract. Among the alkallne salts are di-sodium phosphate, tri-sodium phosphate, sodium citrate, di-sodium citrate, sodium carbonate, sodium bicarbonate, phosphate, etc. The Single Estate Peruvian Chocolate allows for a light experience of 100% cacao with its nutty nature.The cocoa extract gives a quick flavor boost to any existing chocolate drink, such as hot chocolate, coffee, smoothies, or milkshakes. Delicious liquor overnight - mix your favourite hard liquor with sugar and the essence, leave for 24 hours and. Ingredients: glycerin, E 150d dye; water, aroma, acidity regulator: citric acid; glycerol triacetate.

This not only saves acid, but it also assures an extract that is not overly acid and leaves the treated nibs in a state of acidity closely approaching their normal acidity, which better adapts them for the conventimai methods of producing cocoa products. This powder is then suitably treated with a solvent, such as alcohol or ether, to extract the desired flavor constituents. Can Be Added To Commercial Vodka Or Your Own Home Made Spirits (See Our Available Vodka/Spirit Making Kits). This Chocolate Coconut Pie has a toasted coconut pastry crust filled with dark chocolate custard, topped with dalgona coffee swirled with whipped coconut cream!

This has a sweet chocolate flavour This Oil Soluble Flavour can be used in cakes, confectionary, chocolates, desserts, ice creams, shakes, breads and a variety of baked and non-baked goods.