How To Use Chocolate Extract In Baking
Have you ever heard of chocolate extract? And if you have do you know where to get it and what to do with it?
The first time I came across chocolate extract was in a local shop in Ballinteer where I live. I’d never seen it before and so I had to buy some to try at home. That same day, I also bought coffee extract, although I’ve yet to use that. I do have something in mind for that too so you won’t have to wait for too long to read about it.
If you bake at all you will have used vanilla essence at the very least. The essence is a highly chemical liquid which, to me anyway, does not recall the true flavour of vanilla. The extract is much stronger and concentrated. It’s also a lot more natural in terms of process and flavour. This is why although I have seen chocolate essence before but never used it, I was so happy to find some chocolate extract.
Chocolate extract is made with real cacao beans and alcohol is used to extract and conserve the concentrated taste. It is used in baking. Chocolate extract has a simple effect, it adds layers of flavour and complexity to your baking. It intensifies the cocoa taste and although it is not essential, I do think it brings something extra to cakes. I use it two ways, I use it on top of chocolate when I want to make it taste extra chocolatey or I use it in cakes that do not call for vanilla instead of chocolate extract. This means you get a subtle warm hint of chocolate somewhere you don’t expect it and without wanting to sound like a s(k)nob it will give you that little je ne sais quoi.
If you’re wondering where you can buy chocolate extract, I found mine in a local green grocers called Fresh, in Ballinteer. They’re also in Delgany and Ballyboden but I understand that any good greengrocers, baking accessory shops or general fancy shop should stock it. If you want to know where to buy it online then amazon is your friend. The link is an affiliate link. Do ask me about it if you’re not sure what this means.
Finally if you want to read a bit more about chocolate, here’s a really helpful article.
Now for an example of how you can use chocolate extract, just follow the below recipe.
- 250 self raising flour
- 250 sugar
- 4 large eggs
- 150 g melted butter
- 2 pears
- 1 large table spoon of chocolate extract
- 2 table spoons of white rum
- 150 flaked almonds
- Mix the flour, sugar, eggs, butter, chocolate extract and rum until the mixure is smooth.
- Place the quartered (peeled and cored) pears at the bottom of a buttered dish and pour the mixture over them.
- Cover the top with the flaked almonds.
- Bake in a pre-heated oven at 180C for about 35 to 45 min. The cake is done when a knife of skewer comes out clean.