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Chocolate Extract

The Spice House

Extract, Chocolate

chocolate-extract-2.png|algolia

Extract, Chocolate

chocolate-extract-2.png|algolia

Chocolate Extract

Baking

Made in USA

Quality

Chocolate originated 4,000 years ago in what is now Mexico. This rich Chocolate Extract is delicious when added to hot cocoa, coffee, or cocktails and even more so when added into whipped cream.

Bottle, 4 fl. oz. $18.49

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The Spice House

Staff Tips & Tricks

Use just a few drops of this extract to add a surprising chocolate flavor to an inventive cocktail.
Use our Chocolate Extract to give coffee a nice extra mocha-y flavor, or add a little to hot chocolate for an even richer chocolate taste.

Ingredients

Water, cane alcohol, cocoa extractives.

Spice Highlights

Processing

extract

Taste Notes

rich, chocolatey, sweet

Perfect For

hot cocoa, cocktails

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Recipes

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Chocolate Martini

Chocolate Martini

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This recipe comes to us courtesy of Nielsen-Massey Vanillas.

This recipe comes to us courtesy of Nielsen-Massey Vanillas.

Chocolate Whisky Cake

Chocolate Whisky Cake

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This cake has lots of Irish charm, and makes a great St. Patrick's day treat!

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Chocolate Cream Soda

Chocolate Cream Soda

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Soda fountains may not be as popular as they once were, but this nostalgic drink is still just as delicious.

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Chocolate Salad Dressing

Chocolate Salad Dressing

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I invented this right after we started carrying Chocolate Extract, while looking for new ways to use it. It's one of my favorite dressings for spinach salad.

I invented this right after we started carrying Chocolate Extract, while looking for...

Shana's Double Chocolate Cookies

Shana's Double Chocolate Cookies

This recipe was the 1st place winner in The Chicago Tribune's Good Eating contest, 2006. Baker's chocolate, vanilla extract, and chocolate extract make for an extra rich flavor.

This recipe was the 1st place winner in The Chicago Tribune's Good Eating...

Shana's Blackout Cookies

Shana's Blackout Cookies

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This recipe was the 1st place winner in The Chicago Tribune's Good Eating contest, 2006.

This recipe was the 1st place winner in The Chicago Tribune's Good Eating...

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