Wholesale/Retail

• 2-ounce bottles (8 bottles to a case)
• 4-ounce bottles (8 bottles to a case)

Foodservice

• 18-ounce bottles (6 bottles to a case)
• 1-gallon jugs (4 to a case)

Industrial

• 1-gallon jugs (4 to a case)
• 55-gallon drums

• Sweet ideas: any desserts with a chocolate base including cakes and ice creams
• Savory ideas: sauces, moles, any dish with chile peppers, tomatoes or legumes
• Beverage ideas: hot chocolate, pattinis, homebrewed beer; add to coffee, cola, espresso
• Other ideas: add to hot cereal
• Chef’s notes: Today, confectionists, bakers and other culinary professionals use our Pure Chocolate Extract on its own or combined with courveture (quality chocolate with a higher concentration of cocoa butter) to intensify the chocolate flavor through layering. Use it at home whenever you want to accentuate chocolate flavor in sweets or baked goods.

Like vanilla, chocolate originated in Mexico and Central America, where it was cultivated by the native population for hundreds of years before they were conquered by the Aztecs. The name chocolate is derived from the Aztec word xocolatl, meaning “bitter water.” During Aztec rule, chocolate was consumed as a drink, which also contained ground corn, honey and vanilla. When the Aztec leader Montezuma served it to Hernán Cortés, the Spanish conquistador was so astounded he demanded to know the ingredients.

Cortés eventually brought cocoa beans to Spain and Europe, where they were used solely for a hot chocolate drink for centuries by the upper classes. It wasn’t until 1847 that chocolate was consumed in solid form, when British chocolatier J.S. Fry and Sons developed the first-ever method for molding cocoa butter into chocolate bars, which soon became a worldwide favorite.

Water, Cane Alcohol, Cocoa Extractives.

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• Gluten-Free Certified
• Non-GMO Project Verified