I've recently made my own vanilla extract as detailed in the thread around here somewhere, using Smirnoff 45%. A friend has recently been over to the states, so I got him to bring me back some 95% Everclear, as I fancy some more extract making. My thoughts at the moment are: Chocolate. I'm guessing cocoa powder would work... but how about actual chocolate? I've got some 100% Pralus that's tempting me right now. Imagine the extract of something really dark & fruity like Amedei's Chuao! Herbs. To be able to add the delicate fragrance of herbs to a dish would be great, especially as it's difficult for me to get hold of fresh (or even grow) herbs Truffles (more hypothetical this one, as I'm not sure I can afford truffles, never mind afford buying them for experimentation purposes). Has anyone tried any of these? Might they work? Any other ideas for things that could be extracted?