Chocolate Essence - 50ml/1.8fl.oz

Product Information

I used a Jem 1E nozzle to pipe the buttercream onto the cupcakes, but you can use any nozzle you prefer or spread it on with a spoon. These pure extracts and the Star Kay White expertise are relied upon by professional chefs and some of the biggest ice cream companies in the world and now you can use them in your frozen sorbets, ice creams and gelato, too – but don’t forget to try them in cakes, pastries, drinks and marinades – and they’re great in savoury dishes and stir-fries too.

Note on glass bottles: You'll want to make sure that the bottle is large enough for the nibs and the alcohol. I use 12 oz bottles like these, then transfer the finished extract to smaller, 4 oz bottles like these. This step is optional but helps speed up the extraction process. Gently crush cacao nibs or beans into smaller pieces before extraction. You can use mortar and pestle or rolling pin to help them to release their flavors. Second step This recipe does a low-heat roasting in a skillet, just enough to bring out the familiar cacao flavor. Doing so also will make the extract far more flavorful than using untoasted nibs. That said, there are some people that prefer making this extract with untoasted nibs (see recipe notes below), but there is just a higher amount of people (from what I’ve read) that prefer lightly toasted nibs. After cacao nibs are soaked in alcohol, it’s then strained (twice) after freezing the fats, it produces a dark brownish-amber, highly-concentrated pure chocolate flavor and aroma that will heighten any chocolate dessert or dish to another level. Replace vanilla extract with chocolate extract or use them both together for a trulyflavorful enhancement. After 3-4 months of extracting, the extract smelled strongly of chocolate, like a tiny bottle of hot chocolate. Chocolate blooming happens when molecules within the candy start moving. "There are two basic types of bloom — sugar bloom and fat bloom," Vishnefske said. Some people, however, prefer using unroasted, lightly toasted nibs to bring more flavor. That can be done using a low-heated skillet. AlcoholTuenter E, Foubert K, Pieters L. Mood components in cocoa and chocolate: the mood pyramid. Planta Med. 2018;84(12/13):839-844. doi:10.1055/a-0588-5534 Let the mixture infuse for 3-6 months in a cold, dark place, shaking occasionally. We want the alcohol to extract all the flavors and oils from the beans. Keeping the extraction process longer will result in a strong and flavored essence. It depends on the strength and size of beans or nibs and on the concentration of the extract. You can speed up the extraction process when you shake it more often. Fourth step

Yes! You might like my Chocolate Orange Cake recipe, my Chocolate Orange Loaf Cake recipe or my Chocolate Orange Drip Cake recipe. More tips for making the Chocolate Orange Cupcakes:

For the alcohol, any quality will do--so no need to break out the expensive stuff! I used vodka, but you could use bourbon or rum if you prefer. Pour crushed cacao nibs or beans into a sterilized jar with a plastic lid. Pour over the alcohol of your choice, and shake it well. Make sure all chocolate nibs are submerged in the alcohol. Close the jar with a plastic lid or use parchment paper between the metal lid and a jar to avoid any corrosion. chocolate orange gateau, anyone? And you’ll find them all in our wide range of food flavouring and extracts. Delicious drinks Food flavouring doesn’t have to be confined to the kitchen - it can also add flavourful finesse to your home bar. That’s right: flavour extracts can be used in drinks, too - everything from a hot toddy to a cherry vodka sour. Prefer your drinks alcohol-free? Add a few drops of food flavouring to a cup of tea or a jug of lemonade for a zingy lemony or rose-flavoured twist, or experiment with food flavours like peppermint or orange in a hot chocolate - there are loads of ways to give your drinks new dimensions with flavour extracts. Sweet treats

To ensure the strong and full flavor of the roasted beans and nibs, we should look for freshly roasted finest cacao beans with printed roast dates on them no older than two months. I don’t make desserts all that often, but obviously I had to give this a try. I searched around and found that I can buy it, but because I am a total DIYer I had to find out how to make chocolate extract myself. Folks, this stuff is so easy to make and so delicious it almost feels wrong. Almost. We’re talking the very essence of chocolate – its soul even – all bottled up like a genie ready to grant wishes for chocolate coated bliss. So, you’re probably thinking . . . Sounds good, but what can I actually do with chocolate extract? Make the cupcake sponge by mixing together butter and sugar, whisking in eggs and orange extract, then whisking in self rasing flour, baking powder and cocoa powder. The best cacao beans create a rich chocolate extract that enhances your fudgy brownie with just a small amount. Melted chocolate, on the other hand, can drastically change the flavor of your dish.

Homemade Chocolate Extract is easy, delicious, and it makes a fabulous gift! I am here to tell you that this overlooked extract can be your secret weapon in your chocolate baked goods! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. Shanthamma S, Priyanka S, Priyanga S, Moses JA, Anandharamakrishnan C. Production of low glycemic index chocolates with natural sugar substitutes. J Culinary Sci Tech. 2021. doi:10.1080/15428052.2021.1978364

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream. Can you make the cupcakes with plain/all purpose flour? Give your recipes a fresh look and a burst of flavour with our range of colourings and flavourings. Take your cakes and pastries to the next level with some vanilla extract or add a few drops of food colouring into the mix to whip up some amazing desserts. To make chocolate extract, you’ll need cacao nibs which are easily found in health food grocery stores (like Whole Foods). What are cacao nibs? Lets start at the beginning. After cacao beans are harvested from the tree, they are fermented to develop the cacao flavor, then dried, roasted, then crushed into cacao nibs (what is used in this recipe). From there, cacao nibs are ground into a paste, then crushed further and mixed with other ingredients like milk, cocoa butter, sugar, etc… to make chocolate. Cacao powder is made of just fermented seeds processed at low temperature (not roasted) to retain nutritional benefits and bitter taste. Whereas cocoa powder is a mixture of fermented AND roasted beans that have lost those original flavors and bitterness during the high heat roasting process. For the buttercream, mixe together butter, icing sugar, orange extract and milk until smooth. Pipe or spread it onto the cupcakes, then decorate with the chocolate orange segments and sprinkles. Chocolate extract doesn't just make your baked goods taste like chocolate. It makes them taste like all the flavors that the cacao *had* (past tense!) before being processed into cocoa powder or chocolate. The depth of flavor that you get with the addition of chocolate extract is just lovely, and for me, was eye-opening! Why Make Homemade Chocolate Extract?For the full recipe with measurements, head to the recipe card at the end of this post. How to make Chocolate Orange Cupcakes Exclusive to Lakeland in the UK, Star Kay White high quality extracts are made with the finest essential oils to guarantee an authentic flavour, they’re versatile and highly concentrated – lasting a long time – just a little makes a big difference to baking and cooking, which is why we chose them to be in our range.