Flavors

Pure Chocolate Extract

Crafted from the finest cocoa beans, our Pure Chocolate Extract embodies the complex flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe that has chocolate as its base. It also gives subtle distinction to a wide range of dishes, pairing exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.

Flavors

Pure Chocolate Extract

Crafted from the finest cocoa beans, our Pure Chocolate Extract embodies the complex flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe that has chocolate as its base. It also gives subtle distinction to a wide range of dishes, pairing exceptionally well with chile peppers, tomatoes, legumes and, of course, vanilla.

Quantity sizes in fluid ounces
  • 2
  • 4
  • 18
  • Professionals
    Please click here for larger sizes
  • 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, Alcohol (37%), Cocoa Extract

  • Kosher Certified
  • Gluten-Free Certified
  • All-Natural
  • Allergen-Free
  • GMO-Free
  • 1 Tbs. Chocolate Extract = 1 Tbs. Unsweetened Cocoa Powder
  • 1 Tbs. Chocolate Extract + 1 tsp. Sugar = ½ oz. Semi-sweet Chocolate

What Chefs Have to Say

About our products

"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author