Chocolate extract is an alcohol solution infused with cocoa beans, which makes it very similar to vanilla extract, but with the flavor of cocoa instead of vanilla. It’s an interesting extract to work with because it is unusual and not often called for in recipes, although it can really round out the flavor of a chocolate dessert and highlight the chocolate flavor already there.
Rodelle Organics Organic Chocolate Extract is a high quality chocolate extract and I have had the pleasure of working with it lately. It is produced just like their vanilla extract: by distilling cocoa beans in a water and alcohol solution until that solution captures all of the flavor notes of chocolate. It smells like a bar of dark chocolate when you sniff the bottle, and that is exactly the flavor that gets transferred to any baked good you add this to. Like vanilla extract, it won’t replace actual chocolate in a recipe (a chocolate cake still needs cocoa or chocolate), but it will deepen that flavor and you’ll notice a difference in the finished product. I find that it really makes an impact in custard recipes, such as puddings and ice creams, and is a great addition to any chocolate frosting. It is difficult to detect in some baked goods simply because of the amount of chocolate already present in a recipe, but in simpler desserts (such as chocolate chiffon cakes versus intensely fudgy brownies) it can add a whole new layer of complexity and flavor.
What do you think?