How to make a chocolate extract for cocktails, soda and culinary purposes.
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- čas přidán 21. 08. 2024
- Chocolate is one of those ingredients that can be used in drinks, desserts and savoury dishes. Cocoa powder and cacao nibs are starchy and make drinks murky and generally the appearance is not that appealing, so it doesn't always work in a cocktail or soda. Chocolate extract fixes that problem by filtering out the flavour oils and leaving the other crud behind. With a chocolate extract you have a perfectly clear chocolate flavouring that can be used anywhere chocolate can but without affecting the appearance of the food or drink.
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as for peppers with chocolate, my favorite is to use a powdered chipotle. While ceyenne and guajillo are both good, the chipotle seems to "marry" better with chocolate, adding heat without adding any vegetable notes.
Nice video 🎉
Great timing with this video as I just did a cacao beans maceration this week. Hoping to blend it with some other flavours to make a biscuit flavoured drink.
Considering a cost-effective approach, using undiluted ethanol for extraction can yield faster and more robust flavors. This allows you to extract maximum flavors and aromas efficiently, providing a concentrated extract. With this method, you can use minimal amounts in cocktails or drinks to achieve the desired flavor, making it a cost-effective choice.
What is your opinion sir ?
Science!
Thank you very much for all the knowledge you are sharing with us. I ve been doing my own extracts but with a method I saw on internet which consist in using a pressure pot, the ingredients are 2 parts alcohol ( 96º etanol from sugar cane) to 1 part cacao nibs (I m using grams for all ). So, first of all, I need to dilute the alcohol I m using, right? And if it only takes 48 hours I dont need to do the pressure pot step ( I m doing that process beacause I read that for an extract it takes about 6 weeks at least, but with the pressure pot process the extraction could be quicker) .
The same process you are showing in this video can be applied to nuts? For example: hazelnut, almonds, etc ?
For dilution, it depends on what you want to accomplish, but an abv of 60% is typical. And yes this process can be used for pretty much anything and it works well.
Couldn't believe it when I stumbled across your channel late last night! This is awesome and so interesting. Seriously very cool!
Could you apply your chocolate extract technique to coffee beans? I use cold brew coffee in our Espresso Rum however we get lots of cloudiness that blocks up our bottle filler filters. Your technique makes it beautifully clear so Im guessing it will be more friendly on our filters.
I use cold brew as it seems to keep the bitter tannins at bay. Would this alcohol extraction technique on the coco nibbs also produce a similar result with fresh ground coffee?
Huge thanks,
Jonny
Yes you can and it works well.
Brooklyn egg cream forever!! Other than that, dope video ;)
Thanks, but we'll be talking about Egg Cream shortly!
@@Artofdrink I had a feeling. When you mentioned people don’t like cloudy chocolate sodas I had to chime in was all.
I’m actually working on my winter old fashioned riff for Liquor Lab and this video inspired me for my flavor combo. I’m thinking chocolate and mint Demerara syrup.
@@fredsarkis1810 I may have repressed memories of making Chocolate Monkies for bachelorette parties in the days before the cocktail renaissance. You probably remember those days.
@artofdrink Thanks for the vid!
What is your advice on the dropper funnel diameter?
There are 40, 56 and 72 mm inner diameter versions, can't get my head around which one is the most ergonomic for our use🤔
This is a great video, thanks! Any idea how they get the extract part of the creme de cacao to be completely clear?
They mix cocoa powder with alcohol and then distill it. I'll probably make a video on that in the near future, I'm curious to see how it works in cocktails. And glad you liked the video.
Great content. Thank you for sharing! Are you using raw or roasted cacao nibs? Will that make any difference? What is the ideal alcohol percentage of a solvent?
I'm using raw cacao nibs, but roasted would be fine as well. It would make a difference. And the ideal alcohol percentage is 30%. Cheers
Awesome! Can I use bourbon for my solvent?
Of course you can, Knob Creek is a good utilitarian bourbon at 50% abv.
I'm catching up on your older videos. Videos about destillation would be awesome! :D Is there anything on your Patreon on that topic?
Not on Patreon yet, I have a few more soda technique videos to do, a few on Coca-Cola and then we can distill, I have a lot of content for distillation.
@@Artofdrink Man, I can see you've got already planned the content for this channel for the entire year or more :D
@@maghteridon5555 years :) I currently have 312 topics of interest and things I want to do. There are a lot of old recipes I want to try.
yeahhhh!!!! @@Artofdrink
What is the name of the filter and distiller? I am in Spain and wabt to buy both
Hi Darcy, I am on the hbarsci site ordering supplies for my chocolate extract. But it’s saying the quartz sand is only lab grade and shouldn’t be used in any food applications. What should I do?
Personally, I just use well-washed quartz sand from the aquarium store. The term "lab grade" is just an industry term and has no real meaning when it comes to food. Other than "technical grade" all laboratory grades are generally superior to the notion of "food grade" (which again is not a definable term). Just buy sand and rinse it until the water runs clean and if you feel you need it a bit cleaner, make a 5% solution of citric acid and soak the sand in it for an hour and then rinse it thoroughly.
@@Artofdrink Thanks Darcy!